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Sweet Corn Salad with Creamy Lemon Dressing
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|3 cobs corn, corn cut off cob|
|4 cups field greeens|
|1 cup grape tomatoes|
|1 cup grated peccorino cheese|
- Sprinkle cheese on non-stick baking sheet and bake at 350 degrees until golden brown, about 10 minutes. Remove, cool and crumble.
- Repeat the same technique with the corn kernels, bake 10 minutes, remove and let cool. When ready to eat, toss greens and corn with some dressing, then sprinkle cheese and tomatoes on top. Enjoy!
|3/4 cup mayonnaise|
|1 tablespoon lemon zest|
|3 tablespoons lemon juice|
|1/4 cup olive oil|
|2 teaspoons sugar|
|1/2 teaspoon salt|
- Combine all in blender & blend until smooth. Chill until ready to toss salad.
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