Waffles Wednesday Wish Presents Today’s Recipe

Tomato stack Salads with Corn and Avocado

Serves 3 to 4

Ingredients

• ·       2 bacon slices, halved 
• ·       1/4 cup low-fat buttermilk
• ·       1 tablespoon finely chopped fresh chives
• ·       1 tablespoon finely chopped fresh basil
• ·       2 tablespoons canola mayonnaise 
• ·       2 teaspoons cider vinegar
• ·       1 garlic clove, minced
• ·       1/2 teaspoon freshly ground black pepper, divided
• ·       2 ears shucked corn 
• ·       Cooking spray 
• ·       2 large beefsteak tomatoes, cut into 8 (1/2-inch-thick) slices total
• ·       2 globe tomatoes, cut into 8 (1/2-inch-thick) slices total
• ·       1/8 teaspoon kosher salt
• ·       1/2 ripe peeled avocado, thinly sliced 
• ·       4 teaspoons extra-virgin olive oil 

Preparation

    1. Preheat the grill to high heat.

    2. Heat a large nonstick skillet over medium heat. Add bacon to pan; cook 8 minutes or until crisp, tossing occasionally to curl. Drain bacon on paper towels.
      3. Combine buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in 1/4-teaspoon pepper.
  4. Coat corn with cooking spray. Place corn on grill rack; grill 8 minutes or until well marked, turning occasionally. Remove from grill; cool slightly. Cut corn kernels from cobs.
  5. Sprinkle tomato slices evenly with salt. Alternate layers of tomato and avocado on each of 4 plates. Scatter corn evenly onto plates. Drizzle each tomato stack with about 1 1/2 tablespoons dressing and 1-teaspoon oil. Sprinkle remaining 1/4-teaspoon black pepper over salads; top each salad with 1 bacon piece.

-purse