Greens with Roasted Corn and Pepper Salad
This is one of my favorites, and is always a hit when I bring it to potlucks.
sweet red bell peppers
bottled roasted, drained and chopped
scallions, spring or green onions
seeded and finely chopped
sour cream, non-fat
white wine vinegar
mixed salad greens
Place corn on a foil-lined baking sheet.
Broil 12 minutes or until lightly browned, stirring once.
Combine corn, bell peppers, onions, and jalapeño pepper in a large bowl.
Combine sour cream, vinegar, and salt, stirring with a whisk.
Add sour cream mixture to corn mixture, tossing to coat; chill 1 hour.
Divide greens evenly among 8 plates; top each serving with about ⅓ cup corn mixture and about 1 teaspoon pine nuts.