Roasted or Grilled Corn Salad with Dijon Vinaigrette
Pair this salad with hamburgers or chicken on the grill for an easy dinner night.
Ingredients
- 3 tablespoons olive, canola or your favorite oil
- ½ teaspoon cumin
- ¼ teaspoon smoked or regular paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups (6 ears) corn, grilled or roasted*
- 5-6 cups romaine lettuce, chopped
- ½ cup scallions
- ¼ cup white onion, chopped
- ¼ cup feta cheese crumbles
¾ c.up tomato, chopped
Optional additions: roasted chickpeas, sunflower seeds, grilled steak slices
*Search online for “A Pocket Guide to Preparing Fruits and Vegetables” from NDSU Extension for instructions on grilling and roasting vegetables
Dijon Vinaigrette
1 tablespoon + 1 tablespoon olive or your favorite oil
(*olive oil will add a stronger taste)
1 ½ teaspoon Dijon mustard
1 tablespoon white wine vinegar
½ garlic clove, minced
Directions
Mix Vinaigrette: Combine oil, Dijon mustard, vinegar, garlic, salt and pepper in a small bowl or jar. Mix or shake to combine.
Assemble Salad: Rinse and chop lettuce and tomato. Rinse and thinly slice the scallions. In a large bowl, add lettuce, tomato, feta, scallions, corn sliced from the cob and vinaigrette. Gently toss to combine and serve immediately.
