Blue Ribbon Vegetable Salad
Serve this marinated vegetable combo over garden greens.
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)
Dietary Fiber: 3g
Recipe #10143©2005Land O'Lakes, Inc.