| TOSSED SALAD WITH CORN AND EASY VINAIGRETTE DRESSING |
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Preparation time: 10 minutes Total time: 20 minutes 1 cup 2 ears fresh corn, husks and silks removed (or 1 10-ounce package frozen corn, defrosted and cooked according to package directions) 2 to 3 cups mixed salad greens rinsed and torn into pieces 2 teaspoons jarred minced garlic (or 1 large garlic clove, peeled and minced) 1 tablespoon Dijon mustard 1 tablespoon chopped fresh parsley 1 teaspoon granulated sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 teaspoon Italian seasoning 3 tablespoons red or white wine vinegar 3/4 cup CRISCO Oil Bring large pot of salted water to a boil on high heat. Add corn. Cover pan. Turn off heat when water returns to a boil. Let stand 5 minutes. Cut kernels off cob when cool enough to handle. Combine corn and salad greens in salad or mixing bowl. Combine garlic, mustard, parsley, sugar, salt, pepper, Italian seasoning and vinegar in a jar with a tight-fitting lid. Shake well. Add Crisco Oil. Shake well again. Toss dressing with salad greens and corn. Serve immediately. |
