Creamy dressing with sweet roasted tomatoes and corn makes this a spinach salad you won’t forget. Enjoy it with a crisp glass of white wine to celebrate the weekend.
Serves 4
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Ingredients
- Salad
- 4 cobs of corn, shucked
- 4 cups (1 L) grape tomatoes
- 2 garlic cloves, minced
- 2 tbsp (30 mL) chopped fresh parsley
- 2 tbsp (30 mL) canola oil
- 1/4 tsp (1 mL) each salt and black pepper
- 1 container (5 oz/142 g) baby spinach
- 6 slices bacon, cooked and chopped
- Buttermilk Dressing
- 1/4 cup (60 mL) buttermilk
- 3 tbsp (45 mL) light mayonnaise
- 2 tbsp (30 mL) rice vinegar
- 1 tbsp (15 mL) chopped fresh basil or parsley
- 1/4 tsp (1 mL) each salt and black pepper
Instructions
- Preheat oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
- Salad: Cut kernels from cobs of corn and combine with tomatoes, garlic and parsley on prepared baking sheet. Drizzle with oil, salt and pepper and toss to coat. Roast for about 20 minutes or until tomatoes are blistered; set aside.
- Buttermilk Dressing: In a small bowl, whisk together buttermilk, mayonnaise, rice vinegar, basil, salt and pepper.
- Toss together roast tomatoes and corn with spinach and bacon and drizzle with dressing to serve.
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