Tomato Stack Salad With Corn & Avocado

• 2 bacon slices, halved
• 1/4 c low-fat buttermilk
• 1 T finely chopped fresh chives
• 1 T finely chopped fresh basil
• 2 T canola mayonnaise
• 2 t cider vinegar
• 1 garlic cloves, minced
• 1/4 t freshly ground pepper, divided
• 2 ears shucked corn
• 2 large beefsteak tomatoes, cut into 8 slices total
• 2 globe tomatoes, cut into 8 slices, total (1/2")
• 1/8 t kosher salt
• 1/2 ripe peeled avocado, thinly sliced
• 4 t. olive oil

1. Preheat grill to high heat.
2. Heat a large nonstick skillet over medium heat. Add bacon and cook 8 minutes or until crisp, tossing occasionally to curl. Drain on paper towels.
3. Combine buttermilk and next 5 ingredients (through garlic) stirring with a whisk. tir in 1/4 t pepper.
4. Coat corn with cooking spray Place on grill and cook 8 minutes or util well marked, turning occasionally. Remove fro grill, cook slightly and remove from cobs.
5. Sprinkle tomato slices with salt. Alternate layers of tomato and avocado on each of 4 plates. Scatter corn evenly onto plates. Drizzle each stack with about 1 1/2 T buttermilk dressing and 1 t oil. Sprinkle remaining 1/4 pepper over salads. Top each salad with 1 bacon piece.

bacon, lowfat buttermilk, t, t, t, vinegar, garlic, ground pepper, corn, beefsteak tomatoes, tomatoes, kosher salt, avocado, olive oil

Taken from www.epicurious.com/recipes/member/views/tomato-stack-salad-with-corn-avocado-51199431 (may not work)