Roasted Tomato and Corn Spinach Salad

Ingredients:

• 2 pints Grape Tomatoes
• 4 cobs Corn shucked and kernels removed
• 2 cloves garlic minced
• 2 tbsp Parsley chopped
• 2 tbsp Extra Virgin Olive Oil
• 1/4 tsp salt and pepper
• 1 contaier Baby Spinach
• 6 slices Bacon cooked and chopped
• Buttermilk Dressing
• 1/4 cup Buttermilk
• 3 tbsp Light Mayonnaise
• 2 tbsp Rice Vinegar
• 1 tbsp Basil fresh, chopped (or parlsey)
• 1/4 tsp Each Salt and Pepper

Instructions:

1. In a large bowl, combine tomatoes, corn kernels, garlic and parsley. Drizzle with oil, salt and pepper and toss to coat. Spread onto parchment paper lined baking sheet and roast in 425 F (220 C) oven for about 20 minutes or until tomatoes are blistered; set aside.
2. Buttermilk Dressing: In a small bowl, whisk together buttermilk, mayonnaise, rice vinegar, basil, salt and pepper.
3. In a large bowl, toss together roast tomatoes and corn with spinach and bacon. Toss with dressing to serve.