Greens with Roasted Corn and Pepper Salad

Randy Mayor; Lydia DeGaris-Pursell and Melanie J. Clarke

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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 73
  • Calories from fat: 37%
  • Fat: 3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 1g
  • Protein: 3.6g
  • Carbohydrate: 10g
  • Fiber: 3.7g
  • Cholesterol: 3mg
  • Iron: 1.7mg
  • Sodium: 324mg
  • Calcium: 60mg

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

Preparation

  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.
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