Tuesday, August 17, 2010

Corn on the Cob and Sweet Potato Salad


2 cups spinach
1/2 corn on the cob, with corn cut off
1/2 cup sweet potato, cooked and cubed (I like these a bit warm--yum!)
1 tsp olive oil
1 Tb rice vinegar
Dashes of favorite seasoning blend

Mix oil and vinegar together and season with seasoning blend.  Throw the rest of the ingredients together and drizzle with dressing.

324 calories


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