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Greens with Roasted Corn and Pepper Salad

 
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This is one of my favorites, and is always a hit when I bring it to potlucks.

Yield

8

servings

Prep

10

min

Cook

1⅓

hrs

Ready

hrs

Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

1 cup corn
frozen,thawed
5 ounces sweet red bell peppers
bottled roasted, drained and chopped
½ cup scallions, spring or green onions
chopped
1 each jalapeño pepper
seeded and finely chopped
*
¼ cup sour cream, non-fat
or low-fat
3 tablespoons white wine vinegar
1 teaspoon salt
10 ounces mixed salad greens
Italian-blend
3 tablespoons pine nuts
toasted

Directions

Preheat broiler.

Place corn on a foil-lined baking sheet.

Broil 12 minutes or until lightly browned, stirring once.

Cool.

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 5357% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 303mg 13%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 3g
Vitamin A 13% Vitamin C 19%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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