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Tuesday, July 17 2012

A simple bottled dressing splashes on the flavor in this low-fat vegetable salad--just choose the reduced-calorie version. Perfect for the diabetic diet.


Grilled Corn Salad
Recipe from 
Servings: 6
     fresh ears  of corn
    1/2  cup  bottled reduced-calorie clear Italian salad dressing
     cups  shredded fresh spinach
     cups  red and/or yellow cherry tomatoes, halved
     teaspoons  snipped fresh oregano or basil
     tablespoons  finely shredded Parmesan cheese
        Fresh oregano or basil leaves (optional)
Remove husks and silks from corn. Brush with some of the salad dressing. Grill on the rack of an uncovered grill directly over medium heat for 15 to 20 minutes or until tender; turning often. (Or place in a shallow baking pan; bake in a 425 degree F oven for 30 minutes, turning once.) When corn is cool enough to handle, cut kernels from cobs (you should have about 2 cups kernels).
In a large bowl, combine corn kernels, spinach, tomatoes, and snipped herb. Add remaining salad dressing; toss gently to coat.
To serve, spoon corn mixture into 6 small mugs or bowls. Sprinkle with Parmesan cheese. If desired, top with oregano leaves. Makes 6 (1-cup) servings.

make-ahead directions
Prepare as directed through Step 2. Cover and chill in an airtight container for up to 24 hours.
nutrition information
Per serving: Calories 82, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 2 mg, Sodium 326 mg, Carbohydrate 15 g, Fiber 3 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Starch .5, Fat .5. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:34 am   |  Permalink   |  Email