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Blue Ribbon Vegetable Salad
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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.

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