Grilled Corn Salad with Italian Dressing

The original recipe, from BH & G newsletter, calls for using bottled Italian salad dressing. However, making it from scratch tastes SO much better! For best flavor, start the dressing about an hour ahead and let it sit, covered. Give it a quick whisk just before adding to the veggies.

Feel free to add your favorite grilled veggies.

4 ears of corn
Italian salad dressing (see below)
2 cups shredded fresh spinach
1 cup each red and yellow cherry tomatoes, halved
1/4 cup fresh shredded Parmesan cheese


Preheat grill on medium heat.

Remove husks and silks from corn. Brush with some of the salad dressing. Grill 15 to 20 minutes or til tender; turning often. Set aside to cool. Cut kernels from cob.

In a large bowl, combine corn kernels, spinach, tomatoes and salad dressing; toss gently to coat.

Spoon veggies into serving dishes. Sprinkle generously with Parmesan cheese.

Dressing
1/2 cup chicken broth
2 tablespoon white-wine vinegar
4 teaspoons extra virgin olive oil
1 teaspoon grated lemon zest
1 teaspoon salt (or to your taste)
2 cloves garlic, minced
1/2 teaspoon each dried oregano and basil, rubbed
1/4 teaspoon pepper
Whisk together all ingredients; cover and set aside.

Comments

  1. SueSeptember 14, 2009 at 11:42 AM

    I have some extra corn here and I planned on using it for a salad tonight, I think I make a variation of this one. Thanks!

    ReplyDelete

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