Corn And Cherry Tomato Salad Recipe
Corn and cherry tomato salad is a resh and crispy vegetable salad. Prepared with yogurt and ketchup dressing, it is herbed with dill. Tossed and served on lettuce leaves, it looks great and tastes even better!
Ingredients
1/4 cup plain low fat yogurt
2 tablespoons low sodium ketchup
1 teaspoon prepared mustard
2 green onions, including tops, chopped
2 tablespoons snipped fresh dill or 1/2 teaspoon dill weed
2 cups fresh or frozen whole kernel corn
10 cherry tomatoes, halved
1 small sweet green pepper, cored, seeded, and chopped
4 large lettuce leaves
Directions
Combine the yogurt, ketchup, and mustard in a large bowl; stir in the green onions and dill and set aside.
Bring 2 cups unsalted water to a boil in a small saucepan; add the corn and cook for 45 seconds or until just tender.
Drain in a colander, rinse under cold running water to stop the cooking, and drain again.
Add the dressing, along with the cherry tomatoes and green pepper, and toss well to mix.
Place the lettuce on plates and spoon the corn mixture on top.
Bring 2 cups unsalted water to a boil in a small saucepan; add the corn and cook for 45 seconds or until just tender.
Drain in a colander, rinse under cold running water to stop the cooking, and drain again.
Add the dressing, along with the cherry tomatoes and green pepper, and toss well to mix.
Place the lettuce on plates and spoon the corn mixture on top.
