The evening could have gone either way, but thankfully, the group who came were absolutely fabulous, a truly wonderful, interesting mix of people, that made it a fun evening, full of great conversation, delightful appreciation of food, and who we would welcome back any time.
TOMATO STACK SALAD WITH CORN AND AVOCADO
2 bacon slices
1/4 cup low-fat buttermilk
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh basil
2 tablespoons low-fat mayonnaise
2 teaspoons cider vinegar
1 garlic clove, minced
1/2 teaspoon freshly ground black pepper, divided
2 ears shucked corn
4 tomatoes, cut into slices
1/8 teaspoon salt
1/2 ripe peeled avocado, thinly sliced
4 teaspoons olive oil
Heat the grill to high heat.
Heat a large skillet over medium heat. Add bacon to pan, cook 8 minutes or until crisp. Drain bacon on paper towels, and chop.
Combine buttermilk, chives, basil, mayonnaise, vinegar and garlic, stirring with a whisk. Stir in 1/4 teaspoon pepper.
Coat corn with cooking spray. Place corn on grill rack, grill 8 minutes or until well marked, turning occasionally. Remove from grill, cool slightly. Cut corn kernels from cobs.
Sprinkle tomato slices evenly with salt. Alternate layers of tomato and avocado on each of 4 plates.
Drizzle each tomato stack with about 1 1/2 tablespoons dressing and 1 teaspoon oil. Sprinkle remaining 1/4 teaspoon black pepper over salads, top each salad with chopped bacon.
Enjoy!
Recipe adapted from Cooking Light, August 2012
www.cookinglight.com/
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