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INGREDIENTS:

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:

190 calories; protein 5g; carbohydrates 23g; dietary fiber 4g; sugars 9g; fat 10g; saturated fat 2g; sodium 198mg
Reference:  www.eatingwell.com