"My kids really enjoy this green salad, made with romaine lettuce, broccoli, corn and crumbled bacon," shares Kathryn Maxson of Mountlake Terrace, Washington. "It uses bottled dressing, so it's quick to fix, too."
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VERIFIED BY Taste of Home Test Kitchen
- 6 cups torn romaine
- 2 cups broccoli florets
- 1 can (15 ounces) whole baby corn, rinsed, drained and cut into 1/2-inch pieces or 1-1/2 cups frozen corn, thawed
- 3 tablespoons crumbled cooked bacon
- 1/2 cup fat-free Caesar or Italian salad dressing
- In a large bowl, combine the romaine, broccoli, corn and bacon. Drizzle with dressing and toss to coat. Yield: 6 servings.
Originally published as Baby Corn Romaine Salad in Light & Tasty April/May 2003, p58