Corn and Avocado Salad

A wonderful corn salad, savory and fresh-tasting. This recipe is fabulous with silver queen corn in the summer, but is also great with yellow sweet corn all year long!

Step: 1

Saute bacon in a large, deep skillet over medium high heat until evenly brown. Drain, crumble and set aside.

Step: 2

In a large bowl, combine the lettuce, red bell pepper, green onions and corn, and mix together. Carefully stir in the cubed avocado.

Step: 3

In a separate small bowl, whisk together the red wine and vinegar dressing, the blue cheese dressing, and the honey.

Step: 4

Pour the dressing mixture over the salad and toss. Add bacon just before serving to keep it crunchy.

Per Serving: 808 calories; protein 15.4g; carbohydrates 51.7g; fat 64.6g; cholesterol 40mg; sodium 634mg.

Product salad is morely of the easiest salads to produce . It is high in fibre and water content . As fruits can make natural sweetness , you must have them for breakfast . The sugar can will give you enough energy for the day and make body fit with your sweet cravings too.

Salads often get a not good for being unpleasant (if they’re feather like and mean) or not good for body (if they’re not lean and mean). The substantial middle ground is less talked about , but it’s exactly where you’ll find the good vegetable fruit that may get weight loss.