Grilled Corn Salad

Name: Grilled Corn Salad
Ingredients: 1 bottle (16 ounces) fat-free Italian salad dressing; 1 to 2 tablespoons minced fresh rosemary or 1 to 2 teaspoons dried rosemary, crushed; 7 medium ears sweet corn, husks removed; 7 plum tomatoes, sliced; 7 cups torn fresh spinach

5 ingredients

3 steps

Ingredients

1 bottle (16 ounces) fat-free Italian salad dressing
1 to 2 tablespoons minced fresh rosemary or 1 to 2 teaspoons dried rosemary, crushed
7 medium ears sweet corn, husks removed
7 plum tomatoes, sliced
7 cups torn fresh spinach

Directions

1

In a large resealable plastic bag, combine the dressing and rosemary; add corn. Seal bag and turn to coat; remove corn from marinade. Seal bag and refrigerate marinade.
2

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 15-18 minutes or until tender, turning occasionally. Return corn to the marinade; add tomatoes. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight.
3

Drain corn and tomatoes, reserving marinade. Cut corn off the cob. Arrange spinach on salad plates; top with tomatoes and corn. Drizzle with reserved marinade.