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Corn and Tomato Salad
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Corn and Tomato Salad
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Corn and Tomato Salad
Created by Chef Dale MacKay
Ingredients
| Dressing | ||
| 1 | tbsp honey, melted | |
| 5 | tbsp lime juice | |
| 2 | tbsp CO-OP GOLD Olive Oil | |
| ½ | tsp salt | |
| ½ | tsp minced garlic | |
| 1½ | tbsp minced serrano pepper | |
| Croutons and Salad | ||
| 4 | slices CO-OP GOLD Bacon | |
| ½ | tbsp vegetable oil | |
| ⅓ | cup cubed DEMPSTERS 100% Whole Grains Multigrain Bread (1 slice) | |
| 1-2 | tomatoes | |
| 1 | cup fresh corn kernels | |
| 1 | cup arugula | |
| 2 | tbsp torn fresh basil | |
| 2 | tbsp crumbled CO-OP GOLD Firm Feta | |
Directions
Prep time: 10 minutes
Total time: 20 minutes
Serves: 2 as a salad
- Mix all dressing ingredients in a bowl and set aside until ready to use.
- Chop bacon crosswise into small pieces. Heat a frying pan on medium-high, add oil and bacon and cook until crispy. Remove the bacon to a plate lined with paper towel, leaving the bacon fat in the pan.
- Add bread cubes to the pan and reduce heat to medium-low. Toss often until lightly browned on all sides. Remove to a plate until ready to use.
- Slice tomatoes into ½-inch slices and arrange them on a large plate. Drizzle a few spoonfuls of dressing over them.
- Toss corn, arugula, basil, bacon and croutons in a large bowl with remaining dressing. Place mix on top of tomatoes.
- Sprinkle feta cheese over the salad and serve right away.
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