Blue Ribbon Vegetable Salad

Blue Ribbon Vegetable Salad

Serve this marinated vegetable combo over garden greens.

20 min. prep time
6 servings
252 Ratings


2 tablespoons Land O Lakes® Butter
1 cup fresh corn, cut from cobs*
1/4 cup chopped green bell pepper
1 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, sliced
6 cups torn assorted greens
2 slices crisply cooked bacon, crumbled


Melt butter in 10-inch skillet until sizzling; add corn, green pepper and chives. Cook over medium heat, stirring occasionally, until corn is tender (4 to 6 minutes). Stir in brown sugar, vinegar and honey. Cool slightly.

Combine corn mixture, tomatoes and onion in large bowl. Cover; refrigerate at least 4 hours.

To serve, spoon vegetable mixture over greens; sprinkle with bacon.

*Substitute 1 cup frozen whole kernel corn, thawed, drained.

**Substitute 2 tablespoons white wine vinegar.

Nutrition Facts (1 serving)

Calories: 120

Fat: 5g

Cholesterol: 10mg

Sodium: 85mg

Carbohydrates: 17g

Dietary Fiber: 3g

Protein: 3g

Recipe #10143©2005Land O'Lakes, Inc.

Recipe Comments & Reviews

I recieved nothing but raves when I served this salad, it was great! I drained the dressing from the veggies and tossed with the greens before adding the veggies. Wonderful salad.
This was really enjoyed by all! Thank you for sharing!

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