Blue Ribbon Vegetable Salad
Serve this marinated vegetable combo over garden greens.
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Ingredients
2 tablespoons Land O Lakes® Butter
1 cup fresh corn, cut from cobs
1
4 cup chopped green bell pepper1 tablespoon chopped fresh chives
2 tablespoons firmly packed brown sugar
2 tablespoons balsamic vinegar
1 teaspoon honey
3 medium (2 cups) assorted tomatoes, sliced
1
2 medium onion, halved, sliced6 cups torn assorted greens
2 slices crisply cooked bacon, crumbled
*Substitute 1 cup frozen whole kernel corn, thawed, drained. **Substitute 2 tablespoons white wine vinegar.
How to make
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STEP 1
Melt butter in 10-inch skillet until sizzling; add corn, green pepper and chives. Cook over medium heat, stirring occasionally, 4-6 minutes or until corn is tender. Stir in brown sugar, vinegar and honey. Cool slightly.
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STEP 2
Combine corn mixture, tomatoes and onion in bowl. Cover; refrigerate at least 4 hours.
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STEP 3
Spoon vegetable mixture over greens; sprinkle with bacon.
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