Greens with Roasted Corn and Pepper Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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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