Roasted Corn and Feta Salad with Creamy Red Pepper Greek Yogurt Sauce
Serving Size 8
Ingredients
Salad Ingredients
- 6 each Corn on the cob
- 1/4 cup SupHerb Farms Fresh Frozen Onion Green
- 2 teaspoons SupHerb Farms Fresh Frozen Jalapeno
- 2 teaspoons SupHerb Farms Fresh Frozen Garlic Minced
- 8 ounces Feta cheese — crumbled
Creamy Red Pepper Sauce Ingredients
- 8 ounces Greek yogurt, plain
- 4 tablespoons SupHerb Farms Fusions® Roasted Red Pepper Spread
- 2 tablespoons Lemon juice
- to taste Salt and pepper
Categories
- Categories: Italian, Mediterranean
- Ingredients: Plant-Based, Plant-Forward, Salads, Vegetarian
Preparation
Salad Preparation
- Preheat oven to 350°F.
- Place corn on the cob in the preheated oven for 30 minutes or until slightly charred.
- Cut corn off of the cob and place in a large mixing bowl.
- Add SupHerb Farms Fresh Frozen Green Onion, Jalapeno, Garlic and feta cheese.
- Mix well and set aside.
Creamy Red Pepper Sauce Preparation
- Add yogurt, SupHerb Farms Fusions® Roasted Red Pepper Spread and lemon juice to a separate mixing bowl. Mix well and season with salt and pepper.
- Pour red pepper sauce over the corn mixture and toss well.
Serve as a side dish either hot or cold.