Tomato & Roasted Corn Salad

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When summer corn and tomatoes are at their peak, this salad will be your new favorite thing to eat. Try adding toasted bread cubes and some fresh basil for a new twist on panzanella salad.

80
Calories
2g
Fat
3g
Protein
8
Servings

Ingredients

1/2 c Stonyfield Organic Low Fat Plain Yogurt
2 T coarse-grain mustard
1/2 t salt
1/4 t black pepper
4 ears corn (shucked and silks removed)
1 bn scallions (trimmed)
1 t olive oil
2 medium-size red tomatoes (chopped, seeded and drained)
2 medium-size yellow tomatoes (chopped, seeded and drained)
Nutrition Information: 
Calories: 
80
Calories from Fat: 
15
Total Fat: 
2g
Sodium: 
250mg
Total Carbohydrate: 
14g
Dietary Fiber: 
2g
Sugars: 
5g
Protein: 
3g
Vitamin A: 
10%
Vitamin C: 
20%
Calcium: 
4%
Iron: 
4%

Preparation:

Step 1

Heat a gas grill or grill pan to medium-high heat.

Step 2

In a small bowl, whisk together yogurt, mustard, salt and pepper; set aside.

Step 3

Brush ears of corn and scallions with olive oil. Grill scallions for about 6 minutes, turning occasionally, or until lightly browned; remove from grill and set aside.

Step 4

Grill corn, turning, for 12 to 15 minutes or until browned. Remove from grill and let cool to room temperature.

Step 5

Chop scallions and cut kernels from corn cobs.

Step 6

Place scallions, corn and tomatoes in a large serving bowl. Pour reserved dressing over salad and toss to combine. Serve immediately.

Ingredients

1/2 c Stonyfield Organic Low Fat Plain Yogurt
2 T coarse-grain mustard
1/2 t salt
1/4 t black pepper
4 ears corn (shucked and silks removed)
1 bn scallions (trimmed)
1 t olive oil
2 medium-size red tomatoes (chopped, seeded and drained)
2 medium-size yellow tomatoes (chopped, seeded and drained)
Nutrition Information: 
Calories: 
80
Calories from Fat: 
15
Total Fat: 
2g
Sodium: 
250mg
Total Carbohydrate: 
14g
Dietary Fiber: 
2g
Sugars: 
5g
Protein: 
3g
Vitamin A: 
10%
Vitamin C: 
20%
Calcium: 
4%
Iron: 
4%

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