Fall Salad of Corn, Cherry Tomatoes, and Oven-Roasted Green Onions
Fall Salad of Corn, Cherry Tomatoes, and Oven-Roasted Green Onions might be just the side dish you are searching for. This recipe serves 8. This recipe covers 12% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 169 calories, 5g of protein, and 6g of fat per serving. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up cherry tomatoes, dijon mustard, corn kernels, and a few other things to make it today. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
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.
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.
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.