Corn-off-the-Cob Cobb Salad
We topped this classic with corn and black bean salad and seasoned it all with honey-dill vinaigrette!
6 slices bacon
1/4 cup red wine vinegar
1/4 cup olive oil
1 Tbs. honey
1 Tbs. chopped fresh dill
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1 1/2 cups cooked corn kernels
1/2 cup rinsed and drained black beans
1 scallion, thinly sliced
2 Tbs. minced red onion
1 small cucumber, 6 oz., quartered lengthwise, cut crosswise into 1/2"- thick slices
3/4 cup diced red pepper
4 cups baby spinach from 5-oz. pkg.
1 avocado, pitted, peeled, sliced
1/2 cup crumbled blue cheese
• In large nonstick skillet, cook bacon over medium-high heat until crisp, 7-8 minutes. Drain on paper towels. When cool enough to handle, cut into 1/2" pieces.
• In bowl, whisk together vinegar, oil, honey, dill, salt, pepper and garlic powder. In separate…
You're reading a preview of
Woman's World (Digital) - 1 Issue, May 30, 2016