Grilled Corn Salad
- 1 bottle (16 ounces) fat-free Italian salad dressing
- 1 to 2 tablespoons minced fresh rosemary or 1 to 2 teaspoons dried rosemary, crushed
- 7 medium ears sweet corn, husks removed
- 7 plum tomatoes, sliced
- 7 cups torn fresh spinach
- In a large resealable plastic bag, combine the dressing and rosemary; add corn. Seal bag and turn to coat; remove corn from marinade. Seal bag and refrigerate marinade.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 15-18 minutes or until tender, turning occasionally. Return corn to the marinade; add tomatoes. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight.
- Drain corn and tomatoes, reserving marinade. Cut corn off the cob. Arrange spinach on salad plates; top with tomatoes and corn. Drizzle with reserved marinade.
italian salad dressing, fresh rosemary, ears sweet corn, tomatoes, fresh spinach
Taken from www.tasteofhome.com/recipes/grilled-corn-salad/ (may not work)