Cooled, grilled corn on the cob and juicy cherry tomatoes give this Tuscan-style salad a summery appeal—no matter when you serve it!
What You Need
Original recipe yields 8 servings
1 bag (10 oz.) torn mixed Italian greens
2 ears corn on the cob, grilled, cooled and kernels removed
12 cherry tomatoes, halved
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Shredded Parmesan Cheese
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Let's Make It
Toss greens with corn and tomatoes in large bowl.
Add dressing; mix lightly.
Sprinkle with cheese.
How to Grill Corn on the Cob
Preheat grill to medium-high heat. Remove husks and silks from corn. Place corn on grate of grill. Cook 3 min. on each side or until corn is lightly browned on all sides, turning frequently.
How to Remove Corn Kernels from Cob
Firmly hold cooled ear of corn at an angle with smaller end of corn on work surface. Carefully cut down the ear with sharp knife, removing several rows of kernels at a time.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.