Corn And Cherry Tomato Salad
|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
|Low sodium ketchup||2 Tablespoon|
|Prepared mustard||1 Teaspoon|
|Green onions||2 , chopped (Including Tops)|
|Snipped dill/1/2 teaspoon dill weed||2 Tablespoon|
|Whole kernel corn||2 Cup (32 tbs) (Fresh/ Frozen)|
|Cherry tomatoes||10 , halved|
|Sweet green pepper||1 Small, cored, seeded, and chopped|
|Lettuce leaves||4 Large|
Combine the yogurt, ketchup, and mustard in a large bowl; stir in the green onions and dill and set aside.
Bring 2 cups unsalted water to a boil in a small saucepan; add the corn and cook for 45 seconds or until just tender.
Drain in a colander, rinse under cold running water to stop the cooking, and drain again.
Add the dressing, along with the cherry tomatoes and green pepper, and toss well to mix.
Place the lettuce on plates and spoon the corn mixture on top.