- tender. Add garlic and pepper flakes; cook 1 minute longer.
- Cut corn from cobs; place in a large bowl. Stir in the bread,
- tomatoes, cheese, basil, asparagus and roasted vegetable mixture.
- For dressing, combine oil and vinegar; drizzle over mixture and toss
- to coat. Yield: 12 servings (2/3 cup each).
Nutritional Facts: 2/3 cup equals 210 calories, 14 g fat (3 g saturated fat), 5 mg cholesterol, 239 mg sodium, 17 g carbohydrate, 3 g fiber, 5 g protein.