Tomato Stack Salad with Corn and Avocado from Cooking Light

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

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

Directions:

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.
6. CALORIES: 191 FAT: 13g (sat:1.9g, mono:8g, poly:2.2g) PROTEIN: 5.1g
7. CARB: 16.1g FIBER: 4.5g CHOL: 5mg IRON: 0.9mg SODIUM: 228mg
8. CALC: 40mg

By RecipeOfHealth.com