From the Patricia Wells cookbook; Salad As A Meal – Healthy Main-Dish Salads for Every Season.
|Smoked Bacon, cut into 1/4 inch cubes||3/4 cup|
|Fresh corn ears, shucked||2 ears|
|Multicolored heirloom tomatoes, cored, quartered & chopped||4|
|Greek Feta Cheese, crumbled||1⁄2 cup|
|Avocado, peeled and cubed||1 large|
|Scallions, white part only, cut into thin rings||2|
|Yogurt & Lemon Dressing:|
|Plain low-fat yogurt||1/2 cup|
|Freshly squeezed lemon juice||2 Tblsp.|
|Fine sea salt||1/4 tsp.|
|Lemon zest||14 tsp.|
1. In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to paper towels to absorb the fat. Blot the top of the bacon with paper towels as well.
2. Cut off the fat ends of the ears of corn, stand the ears on the flat end, and use the chef’s knife to cut off the corn kernels. Place the kernels in a large bowl.
3. Add the tomatoes, bacon, feta, avocado, and scallions to the corn. Toss with just enough dressing to coat the ingredients lightly and evenly. Season generously with pepper, and serve.