by Susan Hanna
This recipe from Canadian Living would be a great side dish for your next barbecue. Grill corn and remove the kernels. Cook bacon until crisp. Combine the corn, bacon, lettuce, tomatoes and green onions in a bowl and drizzle with a smoky maple vinaigrette. Cook’s note: If you don’t have a barbecue, cook the corn in boiling water or in the microwave.
Serves 4.
Avoiding Additives and Preservatives
Use bacon preserved with celery salt instead of nitrites. I use President’s Choice Old-Fashioned Dijon mustard, Eden Organic wine vinegar and pure maple syrup. Make sure the paprika does not contain colour, artificial flavour or anti-caking agents. For more recipes using all-natural ingredients, visit Eye For a Recipe.
Ingredients:
Smoked maple vinaigrette
- ¼ cup (60 ml) olive oil
- 3 tbsp (45 ml) white wine vinegar
- 2 tsp (10 ml) maple syrup
- 1 tsp (5 ml) Dijon mustard
- ½ tsp (2.5 ml) smoked paprika
- Salt and pepper
Salad
- 2 corncobs, husked
- 1 tsp (5 ml) vegetable oil
- Salt and pepper
- 6 strips of bacon, sliced
- 6 cups (1.5 L) coarsely chopped romaine hearts
- 1 cup (250 ml) halved cherry tomatoes
- 2 green onions, chopped
Preparation:
Vinaigrette
Combine first five ingredients in a bowl. Season to taste with salt and pepper.
Salad
- Preheat barbecue to medium-high heat; grease grill. Brush corncobs with oil; season with salt and pepper. Place corncobs on grill; close lid and cook, turning occasionally during grilling time, until corn is tender-crisp, about 15 minutes. Let cool enough to handle. Cut kernels from corncobs.
- Meanwhile in skillet, cook bacon over medium heat, turning regularly, until browned and crispy, 6 to 8 minutes. Drain on paper towel-lined plate.
- In large bowl combine lettuce, corn, bacon, tomatoes and green onions. Drizzle with vinaigrette and toss to coat.
From Canadian Living
