SALAD

RAW CORN AND TOMATO SALAD

• 3 tablespoons walnut oil

• 1 ½ tablespoons red wine vinegar

• 1 teaspoon fresh thyme leaves

• 3 ears corn, husks and silk removed

• 1 pint cherry tomatoes, halved

• 1 small red onion, diced

• 1 (15-ounce) can chickpeas, drained

• 4 cups baby greens

• 4 strips bacon, cooked and crumbled

• 1 (4-ounce) log goat cheese, crumbled

• Chive blossoms, broken up (optional)

In a medium bowl, whisk the walnut oil, vinegar and thyme. Set aside.

Use a serrated knife to carefully cut the kernels from the ears of corn. To do this, one at a time stand each ear on its wide end, then saw the knife down the length of the cob. Discard the cobs.

To the bowl with the dressing, add the corn kernels, tomatoes, onion and chickpeas. Toss well. Divide the greens between 4 serving plates, then top with the corn mixture. Garnish with crumbled bacon, goat cheese and chive blossoms, if using. Makes 4 servings.

Per serving 416 calories, 192 calories from fat, 22 g fat (6 g saturated, 0 trans fats), 20 mg cholesterol, 43 g carbohydrate, 18 g protein, 10 g fiber, 612 mg sodium.

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