- 2 pounds asparagus, hard ends taken away
- 2 ears of corn
- 2 tablespoons extra virgin olive oil + extra for coating the griddle
- 1/2 cup cherries, pitted and coarsely chopped
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- Pepper to taste
Coat the griddle (or thick-bottomed saucepan) with very little extra virgin olive oil then wipe off the excess with a kitchen paper towel.
Over medium to high heat, grill the asparagus and the corn until they are cooked through and turn golden brown.
Chop the asparagus coarsely then transfer them to a salad bowl.
Hold the corn vertically then slice off the kernels in all sides with a knife. Transfer them to the salad bowl.
Add the cherries in the salad bowl.
In a small bowl, mix the balsamic vinegar, 3 tablespoons of extra virgin olive oil, salt and pepper. Adjust amounts if needed.
Pour the dressing in the salad then mix well.
Yields: 4 servings
Serving size: 2 cups
Total Fat: 8 g
Saturated Fats: 1 g
Trans Fats: 0 g
Cholesterol: 0 mg
Sodium: 187 mg
Carbohydrates: 21 g
Dietary fiber: 6 g
Sugars: 10 g
Protein: 7 g
SmartPoints value : 6