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Greens with Roasted Corn and Pepper Salad

Randy Mayor; Lydia DeGaris-Pursell and Melanie J. Clarke
Yield 8 servings
Roast the corn up to 2 days ahead. Combine the corn with all but the greens and pine nuts an hour before dinner, then finish assembling the salad just before serving.

Ingredients

  • 1 cup frozen corn kernels,thawed
  • 5 ounces bottled roasted red bell peppers, drained and chopped
  • 1/2 cup chopped green onions
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/4 cup low-fat sour cream
  • 3 tablespoons white wine vinegar
  • 1 teaspoon salt
  • 2 (10-ounce) packages Italian-blend salad greens (about 12 cups)
  • 3 tablespoons pine nuts, toasted

Nutrition Information

  • calories 73
  • caloriesfromfat 37 %
  • fat 3 g
  • satfat 0.9 g
  • monofat 0.8 g
  • polyfat 1 g
  • protein 3.6 g
  • carbohydrate 10 g
  • fiber 3.7 g
  • cholesterol 3 mg
  • iron 1.7 mg
  • sodium 324 mg
  • calcium 60 mg

How to Make It

  1. Preheat broiler.

  2. Place corn on a foil-lined baking sheet. Broil 12 minutes or until lightly browned, stirring once. Cool.

  3. Combine corn, bell peppers, onions, and jalapeño pepper in a large bowl. Combine sour cream, vinegar, and salt, stirring with a whisk. Add sour cream mixture to corn mixture, tossing to coat; chill 1 hour.

  4. Divide greens evenly among 8 plates; top each serving with about 1/3 cup corn mixture and about 1 teaspoon pine nuts.