Grilled Corn Salad with Chili-miso Dress­ing

EatingWell - - EAT MORE VEG! -

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.

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