Thursday, June 24, 2010
July 4th Recipe: No-Cook Side Dish
This salad combines sweet corn, crunchy bread cubes and salty ham, all pulled together by a creamy dressing. It's light enough to be healthy, but also satisfying and filling.
You could almost make this a main course but I like it as a side with grilled fish, chicken or veggies. I also like to use frisee for my greens, but other lettuces or tender spinach works fine, too.
This recipe serves 8, but you can easily cut it in half for a small group, or double it if you're having a big cookout.
You can adjust the amount of ham -- add more, if you want a meatier, higher-protein salad.
Recipe: Ham and Corn Salad
For the dressing
2/3 cup reduced fat sour cream
4 T white wine vinegar
2 teaspoons smoked paprika (or regular paprika)
Salt and pepper to taste
For the salad:
12 cups mixed salad greens, or frisee, or a combination
2 medium tomatoes, diced
2 cups fresh corn kernels, from 2 ears of corn*
2 cups toasted croutons, preferably from whole-grain bread
1 cup diced ham
*After stripping off the husks and silk, use a sharp knife to cut the kernels from the cob. Break clumps of corn kernels apart with a fork if desired.
In a large bowl, whisk together the sour cream, vinegar, paprika, salt and pepper.
Add the remaining ingredients and toss well to coat.