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 Saladadapted from Eating Well
2 tbsp distilled white vinegar
1/2 tsp cumin
1/4 tsp salt
pinch of freshly ground black pepper
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.