Blue Ribbon Vegetable Salad
20 min
04 hrs 30 min


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


 *Substitute 1 cup frozen whole kernel corn, thawed, drained. **Substitute 2 tablespoons white wine vinegar.

How to make

  1. 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.

  2. STEP 2

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

  3. STEP 3

    Spoon vegetable mixture over greens; sprinkle with bacon.


5Fat (mg)
10Cholesterol (mg)
85Sodium (mg)
17Carbohydrates (g)
3Dietary Fiber
3Protein (g)


Explore reviews from
our online community

  September 07, 2008

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.

— says Dorine
  August 28, 2008

This was really enjoyed by all! Thank you for sharing!

— says Janet
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