Grilled Corn Salad with Chili-Miso Dressing

INGREDIENTS:

• 4 ears corn, husked
• 1 tsp peanut oil plus 3 tablespoons, divided
• 1 ½ T red-wine vinegar
• 1 T Thai sweet chili sauce
• 1 T white miso
• 1 large clove garlic, grated
• Pinch of salt
• 5 cups organic baby spinach
• 1 cup cherry tomatoes, halved
• ¼ cup sliced scallions
• Chopped fresh cilantro for garnish

PREPARATION:

1. Preheat grill to medium-high.
2. Brush corn with 1 teaspoon oil. Grill, turning occasionally, until some kernels are slightly charred, 8 to 10 minutes. Cut the kernels from the cobs.
3. Meanwhile, whisk the remaining 3 tablespoons oil, vinegar, chili sauce, miso, garlic and salt in a large bowl. Add spinach, tomatoes, scallions and the corn; toss to combine. Serve topped with cilantro, if desired.  Makes 5 servings.

NUTRITION FACTS: