Sunday, May 15, 2011

Smoky Ham and Corn Salad

Again with the salads--can you tell we are going on a tropical beach vacation soon? :) I am getting so excited! Pool time, good food, and friends, here we come!
I saw this recipe idea on Eating Well and changed it around to fit us (and the ingredients I had in my fridge to use up). Norris kept saying how good the dressing was the whole time we were eating it. He thinks we should use it in wraps, on tacos, and as a spread on sandwiches instead of mayo. Since we only used about 3/4 of the dressing for the salad, we'll have plenty of other places to put it. My guess is that we will have this dressing many more times!

Smoky Ham and Corn Salad
adapted from Eating Well

1/3 cup reduced fat sour cream fat free plain Greek yogurt
2 tbsp distilled white vinegar
1 tsp paprika, preferably smoked chili powder
1/2 tsp cumin
1/4 tsp salt
pinch of freshly ground black pepper
8 cups trimmed frisee or mixed salad greens chopped romaine
1 medium tomato, diced
1 cup fresh corn kernels, from one large ear I roasted the ear of corn before cutting the corn off. 425 F oven for about 20 minutes
1 cup croutons, preferably whole grain I tossed some old cubed bread with a bit of olive oil, salt, pepper, and onion powder in a 400 F oven for about 7 minutes
3/4 cup diced ham (about 8 oz) I heated/charred the ham in a skillet before putting over salad
1/2 cucumber, chopped

Whisk together Greek yogurt, chili powder, cumin, salt, vinegar, and pepper in a small bowl.
Toss dressing with lettuce. Toss with all the other ingredients except the croutons. Top with croutons and serve.

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