Blue-Ribbon Vegetable Salad
Makes 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.