Tomato Stack Salad with Corn and Avocado from Cooking Light
Community Recipe from
- 2 slice(s) bacon halved
- 1/4 cup(s) low-fat buttermilk
- 1 tablespoon(s) finely chopped fresh chives
- 1 tablespoon(s) finely chopped fresh basil
- 2 tablespoon(s) canola mayonnaise
- 2 teaspoon(s) cider vingar
- 1 clove(s) garlic minced
- 1/2 teaspoon(s) freshly ground black pepper divided
- 2 ear(s) corn shucked
- cooking spray
- 2 large beefsteak tomatoes cut into 8 (1/2" thick) slices
- 2 globe tomatoes cut into 8 (1/2" thick) slices
- 1/8 teaspoon(s) kosher salt
- 1/2 avocado thinly sliced
- 4 teaspoon(s) extra-virgin olive oil
- 1. Preheat the grill to high heat.
- 2. Heat a large nonstick skillet over medium heat. Add bacon to pan; cook 8 minutes or until crisp, tossing occasionally to curl. Drain bacon on paper towels.
- 3. Combine buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in 1/4 teaspoon pepper.
- 4. Coat corn with cooking spray. Place corn on grill rack; grill 8 minutes or until well marked, turning occasionally. Remove from grill; cool slightly. Cut corn kernels from cobs.
- 5. Sprinkle tomato slices evenly with salt. Alternate layers of tomato and avocado on each of 4 plates. Scatter corn evenly onto plates. Drizzle each tomato stack with about 1 1/2 tablespoons dressing and 1 teaspoon oil. Sprinkle remaining 1/4 teaspoon black pepper over salads; top each salad with 1 bacon pice.
- CALORIES: 191 FAT: 13g (sat:1.9g, mono:8g, poly:2.2g) PROTEIN: 5.1g
- CARB: 16.1g FIBER: 4.5g CHOL: 5mg IRON: 0.9mg SODIUM: 228mg
- CALC: 40mg
This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.
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Tomato Stack Salad with Corn and Avocado from Cooking Light Recipe at a Glance
- COURSE: Salads
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