Corn Salad with Three-Herb Dressing

1/4 cup white winevinegar
2 tbs olive oil
2 tsp dijon mustard
1 tsp sugar
2 cups Grilled Cornon the Cob (about 2 ears)
2 tbs finely choppedfresh cilantro
2 tbs finely choppedfresh marjoram
1 tbs finely choppedfresh dill
salt and pepper
1 small avocado, cutinto 8 wedges
1 small tomato, cutinto 8 wedges
cilantro sprigs

In a large bowl combine vinegar, olive oil, mustard, and sugar; mix well until blended.
Add corn, cilantro, marjoram, and dill; stir to combine.
Season with salt and pepper to taste.
Cover and store in refrigerator for one hour or until chilled.

Mound corn salad on platter.
Arrange avocado and tomato wedges around salad.
Garnish with cilantro sprigs.

additional informations

Recipe group Salad
emily anne finch - z920954@oats.farm.niu.edu
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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