Fall Salad of Corn, Cherry Tomatoes, and Oven-Roasted Green Onions
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 cup olive oil
- 1 1/2 teaspoons sugar
- 6 tablespoons sour cream
- 1 1/2 tablespoons dijon mustard
- 3 tablespoons white wine vinegar
- Carbohydrate 34 g(11%)
- Cholesterol 5 mg(2%)
- Fat 31 g(47%)
- Fiber 5 g(18%)
- Protein 5 g(11%)
- Saturated Fat 5 g(25%)
- Sodium 49 mg(2%)
- Calories 424
Preparation Combine first 4 ingredients in processor. With machine running, gradually add 3/4 cup oil. Transfer mixture to medium bowl. Whisk in sour cream. Season dressing to taste with salt and pepper. Preheat oven to 450°F. Place onions on rimmed baking sheet. Brush with remaining 1/4 cup oil. Sprinkle with salt and pepper. Roast until beginning to brown, about 10 minutes. Cool. Cut into 1-inch pieces. Transfer to large bowl. Cook corn in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; add to onions. (Dressing and onion-corn mixture can be made 1 day ahead. Cover separately; chill.) Add tomatoes and dressing to onion-corn mixture and toss. Serve warm or at room temperature.
Preparation Combine first 4 ingredients in processor. With machine running, gradually add 3/4 cup oil. Transfer mixture to medium bowl. Whisk in sour cream. Season dressing to taste with salt and pepper. Preheat oven to 450°F. Place onions on rimmed baking sheet. Brush with remaining 1/4 cup oil. Sprinkle with salt and pepper. Roast until beginning to brown, about 10 minutes. Cool. Cut into 1-inch pieces. Transfer to large bowl. Cook corn in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; add to onions. (Dressing and onion-corn mixture can be made 1 day ahead. Cover separately; chill.) Add tomatoes and dressing to onion-corn mixture and toss. Serve warm or at room temperature.
