Grilled Corn Salad with Chili-miso Dressing
ACTIVE: 20 min TOTAL: 20 min
If you can find tatsoi, a peppery Asian leafy green, use it instead of mild-mannered spinach in this salad.
4 ears corn, husked
1 teaspoon peanut oil plus 3 tablespoons, divided
11/2 tablespoons red-wine vinegar 1 tablespoon Thai sweet chili sauce 1 tablespoon white miso
1 large clove garlic, grated
Pinch of salt
5 cups baby spinach or tatsoi
1 cup cherry tomatoes, halved
1/4 cup sliced scallions
Chopped fresh cilantro for garnish
1. Preheat grill to medium-high.
2. Brush corn with 1 teaspoon oil. Grill, turning occasionally, until some kernels are slightly charred, 8 to 10 minutes. Cut the kernels from the cobs.
3. Meanwhile, whisk the remaining 3 tablespoons oil, vinegar, chili sauce, miso, garlic and salt in a large bowl. Add spinach (or tatsoi), tomatoes, scallions and the corn; toss to combine. Serve topped with cilantro, if desired.
SERVES 5: 1 cup each
CAL 190 / FAT 10G (SAT 2G) / CHOL 0MG / CARBS 23G / TOTAL SUGARS 9G (ADDED 0G) / PROTEIN 5G / FIBER 4G / SODIUM 198MG / POTASSIUM 514MG.