Baby Corn Romaine Salad

Photo: psfreeman

Green salad, made with romaine lettuce, broccoli, corn, crumbled bacon and bottled dressing. From Kathryn Maxson: Mountlake Terrace, Washington. Recipe published in Light & Tasty April/May 2003.

Yield: 6 servings
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  • 6 cup(s) torn romaine
  • 2 cup(s) fresh broccoli florets
  • 1 15-ounce can(s) whole baby corn, rinsed, drained and cut into 1/2-inch pieces
  • 3 tablespoon(s) crumbled cooked bacon
  • 1/2 cup(s) fat-free Caesar or Italian salad dressing


  1. In a large salad bowl, combine the romaine, broccoli, corn and bacon. Drizzle with dressing; toss to coat.
August 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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