1 cup frozen corn kernels,thawed 5 ounces bottled roasted red bell peppers, drained and chopped 1/2 cup chopped green onions 1 jalapeño pepper, seeded and finely chopped 1/4 cup low-fat sour cream 3 tablespoons white wine vinegar 1 teaspoon salt 2 (10-ounce) packages Italian-blend salad greens (about 12 cups) 3 tablespoons pine nuts, toasted
Steps
1.Preheat broiler.
2.Place corn on a foil-lined baking sheet. Broil 12 minutes or until lightly browned, stirring once. Cool.
3.Combine corn, bell peppers, onions, and jalapeño pepper in a large bowl. Combine sour cream, vinegar, and salt, stirring with a whisk. Add sour cream mixture to corn mixture, tossing to coat; chill 1 hour.
4.Divide greens evenly among 8 plates; top each serving with about 1/3 cup corn mixture and about 1 teaspoon pine nuts.
1.Preheat broiler.
2.Place corn on a foil-lined baking sheet. Broil 12 minutes or until lightly browned, stirring once. Cool.
3.Combine corn, bell peppers, onions, and jalapeño pepper in a large bowl. Combine sour cream, vinegar, and salt, stirring with a whisk. Add sour cream mixture to corn mixture, tossing to coat; chill 1 hour.
4.Divide greens evenly among 8 plates; top each serving with about 1/3 cup corn mixture and about 1 teaspoon pine nuts.
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