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Roasted Florida Corn and Tomato Salad

servings 4
calories 141

Ingredients

2 heads Florida romaine lettuce, leaves left whole

2 ears Florida sweet corn

2 Florida tomatoes, diced small

1 lemon, juiced

1/4 cup whole milk (or low-fat milk)

1 cup plain Greek yogurt

2 tablespoons fresh herbs (such as thyme, rosemary, parsley and/or dill)

1 garlic clove

1 teaspoon all-purpose seasoning (your favorite)

Sea salt and fresh ground pepper, to taste

Preparation

Preheat a large cast iron skillet to medium heat. Place corn in dry pan and roast for 8 to 10 minutes, turning several times to char all sides. Remove from heat, cool, then remove from cobb.

Prepare dressing by adding milk, yogurt, fresh herbs, garlic, lemon juice, all-purpose seasoning, salt and pepper to a blender. Blend thoroughly and set aside (or store in refrigerator) until ready to use.

Assemble salad by placing 2 to 3 romaine leaves on plate followed by 1/4 cup roasted corn and 2 to 3 tablespoons diced tomatoes. Drizzle with dressing and serve immediately.

Fresh tip: feel free to replace the romaine leaves with Florida spinach or arugula!

Nutrition

  • Calories Per Serving141
  • Fat4g
  • Cholesterol10mg
  • Sodium148mg
  • Carbohydrates19g
  • Fiber4g
  • Protein10g

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