During the last Cooking Class at our house, we sunk our teeth into one pretty, tasty, easy to make, even easier to eat creation – Tomato Stacked Salad with Corn and Avocado from the August 2012 Cooking Light magazine. When the picture of this salad was viewed by my hungry eyes while reading the magazine, I could not WAIT to make this.
And cooking class was the ideal time to give it a try.
Here’s how it goes:
Here’s how we cut kernels from the grilled corn:
Here’s how it looked all stacked up:
And we ate every single solitary bite.
Probably THE BEST salad (outside of Italy) that I’ve ever eaten.
But – – – Be Warned – Make plenty of the dressing, as you will want to pour that silky buttermilk goodness on everything in sight!
Love to hear your feedback on this one, if you make it. If you don’t make it, well – don’t come crying to me….I’ll be too busy eating another one of these salads…..