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Blue-Ribbon Vegetable Salad
Salad Recipes from AlansKitchen.comMakes 6 (1/2-cup) servings

Prep Time: 20 min.
Chilling Time: 4 hrs.

Ingredients

  • 2 - Tablespoons Butter
  • 1 - cup frozen whole kernel corn, thawed, drained
  • 1/4 - cup chopped green bell pepper
  • 1 - Tablespoon chopped fresh chives
  • 2 - Tablespoons firmly packed brown sugar
  • 2 - Tablespoons balsamic vinegar
  • 1 - teaspoon honey
  • 3 - medium (2 cups) assorted tomatoes, sliced
  • 1/2 - medium onion, halved, sliced
  • 6 - cups torn assorted greens
  • 2 - slices crisply cooked bacon, crumbled

Directions

  1. In a 10-inch skillet, melt butter until sizzling and add corn, green pepper and chives.
  2. Cook for 4 to 6 minutes over medium heat, stirring occasionally, until corn is tender.
  3. Stir in brown sugar, vinegar and honey. Cool slightly.
  4. In a large bowl, combine corn mixture, tomatoes and onion in large bowl.
  5. Cover; refrigerate at least 4 hours.
  6. To serve, spoon vegetable mixture over greens; sprinkle with bacon.

 

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