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Greens with Roasted Corn & Pepper Salad

Greens with Roasted Corn & Pepper Salad

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Submitted by happyzhangbo

This is one of my favorites, and is always a hit when I bring it to potlucks.

YIELD

8 servings

PREP

10 min

COOK

1⅓ hrs

READY

1½ hrs

Ingredients

1 237
CUP ML CORN
frozen,thawed
5 144.5
OUNCES ML/G SWEET RED BELL PEPPER
bottled roasted, drained and chopped
½ 118
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
chopped
1 1
EACH EACH JALAPEÑO PEPPER
seeded and finely chopped *
¼ 59
CUP ML SOUR CREAM, NON-FAT
or low-fat
3 45
TABLESPOONS ML WHITE WINE VINEGAR
1 5
TEASPOON ML SALT
10 289
OUNCES ML/G MIXED SALAD GREEN
Italian-blend
3 45
TABLESPOONS ML PINE NUTS
toasted

Directions

Preheat broiler.

Place corn on a foil-lined baking sheet.

Broil 12 minutes or until lightly browned, stirring once.

Cool.

Combine corn, bell peppers, onions, and jalapeño pepper in a large bowl.

Combine sour cream, vinegar, and salt, stirring with a whisk.

Add sour cream mixture to corn mixture, tossing to coat; chill 1 hour.

Divide greens evenly among 8 plates; top each serving with about ⅓ cup corn mixture and about 1 teaspoon pine nuts.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 53 57% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 303mg 13%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 3g
Vitamin A 13% • Vitamin C 19%
Calcium 2% • Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
 

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