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Recipe of the Day: Corn Salad with Three-Herb Dressing
1/4 cup white wine vinegar
2 tbs olive oil
2 tsp dijon mustard
1 tsp sugar
2 cups Grilled Cornon the Cob (about 2 ears)
2 tbs finely chopped fresh cilantro
2 tbs finely chopped fresh marjoram
1 tbs finely chopped fresh dill
salt and pepper
1 small avocado, cut into 8 wedges
1 small tomato, cut into 8 wedges
In a large bowl combine vinegar, olive oil, mustard, and sugar; mix well until blended.
Add corn, cilantro, marjoram, and dill; stir to combine.
Season with salt and pepper to taste.
Cover and store in refrigerator for one hour or until chilled.
Mound corn salad on platter.
Arrange avocado and tomato wedges around salad.
Garnish with cilantro sprigs.
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Link: Compounds in avocados may help fight oral cancer according to a new study from Ohio State University
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