Roasted Corn and Kale Salad with Feta and Olives
(Specials run from April 16-22, 2014)
From our Demo Coordinator, Lisa Woodward. Serves 6.
5 ears Bi-Colored Corn (on sale 2 for $1, save 58¢ on 2)
2 cups local Organic Baby Kale, roughly chopped (on sale $2.49/12 oz.bag, save $1.50)
1/4 cup Olive Oil
3 tbsp. Red Wine Vinegar
1 tbsp. Sugar
3 cups grape Tomatoes, halved
1 cup Kalamata Olives, halved (on sale $8.49/lb., save $1.50)
1/2 cup Scallions, green and white parts, thinly sliced.
salt and Pepper, to taste
4 oz. Chevretine’s Goat Feta, crumbled (on sale $15.99/lb., save $2)
1). Preheat oven to 400 degrees F. Cut corn off of cob and place on baking sheet. Add chopped kale to baking sheet. Drizzle with olive oil and place in oven, stirring once, until kernels are just beginning to brown and kale is wilted. Be careful not to overcook corn. Remove from oven and allow to cool.
2). While corn and kale are cooking, in a large bowl, whisk together olive oil, vinegar and sugar.
3). Add tomatoes, olives and scallions to bowl and toss to combine.
4). Add cooked corn and kale to bowl and toss once more. Check for seasoning and add salt and pepper as needed.
5). Sprinkle with feta cheese and serve at room temperature or refrigerate. Serves 6.