Corn and Avocado Salad

A wonderful corn salad, savory and fresh-tasting. This recipe is fabulous with silver queen corn in the summer, but is also great with yellow sweet corn all year long!

Step: 1

Saute bacon in a large, deep skillet over medium high heat until evenly brown. Drain, crumble and set aside.

Step: 2

In a large bowl, combine the lettuce, red bell pepper, green onions and corn, and mix together. Carefully stir in the cubed avocado.

Step: 3

In a separate small bowl, whisk together the red wine and vinegar dressing, the blue cheese dressing, and the honey.

Step: 4

Pour the dressing mixture over the salad and toss. Add bacon just before serving to keep it crunchy.

Per Serving: 808 calories; protein 15.4g; carbohydrates 51.7g; fat 64.6g; cholesterol 40mg; sodium 634mg.

One of most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re making pasta, go for a simple healthy dish . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can make to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But often you can made a dish do double-duty .