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.
Estimated Cost Per Serving:
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
