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 container Baby Spinach
  • 6 slices Bacon low sodium / 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
Per
 
214 g
Calories
320
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
7
g
44
%
Carbohydrates
 
7
g
2
%
Fibre
 
2
g
8
%
Sugars
 
4
g
4
%
Protein
 
8
g
16
%
Cholesterol
 
35
mg
12
%
Sodium
 
590
mg
26
%
Vitamin A
 
3000
IU
60
%
Vitamin C
 
33
mg
40
%
Calcium
 
60
mg
6
%
Iron
 
1.8
mg
10
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

To make it a more complete meal: add whole grain.
Recipe developed by Emily Richards

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