Tuesday, December 18, 2012

Tomato Stack with Corn & Avocado

Well, it took me six months, but I finally made this tomato stack salad that was featured in Cooking Light over the summer.  Corey, who loves tomatoes, loves this salad.  I liked the tanginess of the dressing paired with the sweetness of the tomatoes and corn.


Recipe Notes
This is not a quick recipe.  Between grilling the corn, cooking the bacon, making the dressing, and all of the slicing, this one takes awhile.  For me, this is a good weekend dinner project when I have more time.  I couldn't find globe tomatoes at the store, so I used heirloom tomatoes and they worked beautifully.  I also skipped the olive oil at the end here and just used the buttermilk dressing, which worked well and saved some calories.

Nutritional Information (per serving - serves 4)
191 calories - 13 g. fat - 5.1 g. protein - 16.1 g. carbs - 4.5 g. fiber

  • 2 cooked bacon slices, crumbled
  • 1/4 c. lowfat buttermilk
  • 1 tbsp. finely-chopped chives
  • 1 tbsp. finely-chopped basil
  • 2 tbsp. canola mayonnaise (I used Hellman's light mayo instead)
  • 2 tsp. cider vinegar
  • 1 garlic clove, minced fine
  • 1/2 tsp. black pepper, divided
  • 2 ears of shucked corn, grilled, corn kernels removed from cobs
  • 2 large beefsteak tomatoes cut into 8 slices
  • 2 globe tomatoes cut into 8 slices (I used heirloom tomatoes)
  • 1/8 tsp. kosher salt
  • 1/2 ripe, peeled avocado, thinly sliced
  • 4 tsp. extra-virgin olive oil
1.  Combine buttermilk, chives, basil, mayo, cider vinegar, and garlic in a small bowl, stirring with a whisk.  Stir in 1/4 tsp. black pepper.
2.  Sprinkle tomato slices with salt and pepper.  Alternate layers of tomato and avocado on four plates. 
3.  Scatter corn evenly over tomato stacks.
4.  Drizzle each tomato stack wiht 1.5 tbsp. of buttermilk dressing and 1 tsp. olive oil (if desired).  Top each salad with crumbled bacon.

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