Grilled Corn Salad
4 ears of corn
1/2 a bottle of calorie reduced italian dressing
2 cups shredded spinach
2 cups red or yellow cherry tomatoes
2 tsp. oregano or basil
2 tblsp finely shredded parmesan cheese
Remove husks and silk from corn. Brush with some of the salad dressing. Grill on bbq uncovered for 15 to 20 minutes or till tender, turning often. When corn is cool enough to handle, cut kernels from cobs. There should be 2 cups of corn.
In a large bowl, combine corn, spinach, tomatoes and herbs. add remaining salad dressing. Toss to coat.
To serve, spoon corn mixture into small mugs or bowls. Sprinkle with cheese.