Recipe of the Week

My son LOVES to cook, and found this recipe on over the weekend. He's also become quite the grillmaster, so we threw a couple of ears of corn on the grill, and whipped it up in minutes! It was absolutely delish! The great part is that it's gluten-free (you gotta try it out, Bets!) and vegetarian too!

P.S. We did one minor deviation from the original recipe in that we never add salt and pepper to a dish - we add it to taste on our own individual portions, and we skipped the ricotta salata. Enjoy!


You can't do anything about the length of your life, but you can do something about its width and depth. Shira Tehrani

Grilled Corn Salad with Green Beans and Tomatoes

Serves 8

Next time you have the grill warmed up, throw on some extra corn on the cob to make this easy summer side dish. It's a great complement to any outdoor party.

1 teaspoon Dijon mustard
3 tablespoons sherry vinegar
1/4 cup extra virgin olive oil
Salt and pepper
4 ears corn, grilled
1 pound green beans, blanched and cooled
1 pint cherry or grape tomatoes, halved
1/2 red onion, thinly sliced
1 cup basil leaves, thinly shredded
4 ounces ricotta salata, shaved

Prepare vinaigrette by whisking together mustard, vinegar, oil, salt and pepper. Set aside.

Cut kernels off corn cobs and put in a large bowl. Add beans, tomatoes, onion and basil. Drizzle vinaigrette over and toss to combine. Top with ricotta salata and serve.

Per serving (about 6oz/179g-wt.): 160 calories (90 from fat), 9g total fat, 2.5g saturated fat, 5mg cholesterol, 210mg sodium, 16g total carbohydrate (4g dietary fiber, 4g sugar), 4g protein

Recipe from Whole Foods Market

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