Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 4 servings

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

  • 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.
  • Buttermilk Dressing: In a small bowl, whisk together buttermilk, mayonnaise, rice vinegar, basil, salt and pepper.
  • In a large bowl, toss together roast tomatoes and corn with spinach and bacon. Toss with dressing to serve.
Nutrition Facts
Roasted Tomato and Corn Spinach Salad
Serving Size
 
214 g
Amount per Serving
Calories
320
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
35
mg
12
%
Sodium
 
690
mg
30
%
Carbohydrates
 
7
g
2
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
8
g
16
%
Vitamin A
 
3000
IU
60
%
Vitamin C
 
33
mg
40
%
Calcium
 
60
mg
6
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Emily Richards

Related recipes

Double Potato Salsa
Head to Toe Broccoli Soup
Cherry and Blackberry Macerated Goat Cheese
Get the latest recipes, fresh ideas, and smart shopping tips delivered right to your inbox!
This field is for validation purposes and should be left unchanged.