Creamy dressing with sweet roasted tomatoes and corn marks the late summer harvest. Enjoy it with a crisp glass of white wine to celebrate the weekend.
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
Amount Per Serving (214g)
Calories 320Calories from Fat 252
% Daily Value*
Total Fat 28g43%
Saturated Fat 7g35%
Cholesterol 35mg12%
Sodium 690mg29%
Total Carbohydrates 7g2%
Dietary Fiber 2g8%
Sugars 4g
Protein 8g16%
Vitamin A60%
Vitamin C40%
Calcium6%
Iron10%
* Percent Daily Values are based on a 2000 calorie diet.
Now is a great time to start growing some of your own fruits and vegges. 👨🌾🤲🌱Wondering where to start? Check out our most recent blog post from Master Gardener Rebecca Last to get her tips! 👏