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Greek Corn & Roasted Garlic Salad Recipe


As the days get warmer, most of us discover that barbecues, pot luck parties, and family get-togethers are constantly coming up and we are often asked to bring a dish. Salads are popular, but we also get tired of the same old-same old and need something new and tasty to pair up with grilled meats, chicken, or fish, sandwiches, or hamburgers and hot dogs. Fresh, locally grown corn is often available, and it is just as good in salads as it is eaten hot off of the cob. The following Greek Corn & Roasted Garlic Salad not only takes advantage of the fresh corn (although frozen can be used in a pinch), but also uses roasted garlic from the Roasted Garlic Module in the dressing. Hopefully, tablespoonfuls of roasted garlic are already in your freezer, otherwise, itís very little work to quickly assemble the module in the slow cooker.
ĒĒ
This salad is colorful, crunchy, and good. It can be made a day or two ahead, so itís convenient for busy cooks. Since roasting removes the harsh and biting taste of garlic, the dressing is smooth and mellow. You can, of course, vary the amount of roasted garlic, so that it can either pack-a-punch or be simply-subtle Ė itís your choice. Other local produce, red bell peppers, green onions, and cucumbers add color and crunch. Greek seasoning, available at most larger grocery stores, Middle Eastern markets, or online, complements the roasted garlic, and is perfect in the dressing made creamy with Greek yogurt. Perfect for those watching their weight, there are only 101 calories in each serving and 1 gram of fat; even the skinny bikini wearers can eat this salad to their heartís content.

8 Servings


Dressing
3/4 cup lowfat Greek yogurt
1 tablespoon Greek Seasoning
1/2 cup finely chopped fresh parsley
1 to 2 tablespoons roasted garlic from the Roasted Garlic Module

4 cups fresh corn kernels, cut from the cob (about 6-7 ears)
2 medium red bell peppers, diced
1 medium cucumber, seeded and diced
6 green onions, sliced
  1. Mix the yogurt, Greek seasoning, parsley, and garlic in the blender or Magic Bullet; process until smooth.

  2. Set aside to let the flavors blend

  3. Cook the corn kernels in boiling salted water until crisp-tender; pour into a colander and run cold water over to stop the cooking.

  4. Mix the cooled corn, red bell pepper, cucumber, and green onions in a serving bowl.

  5. Toss with the dressing.

  6. Refrigerate until serving time (up to 48 hours).

Amount Per Serving
Calories 101 Calories from Fat 5
Percent Total Calories From: Fat 5% Protein 11% Carb. 84%

Nutrient Amount per Serving
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 5 mg
Total Carbohydrate 21 g
Dietary Fiber 1 g
Sugars 0 g
Protein 3 g

Vitamin A 9% Vitamin C 22% Calcium 0% Iron 4%


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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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