Fall Salad of Corn, Cherry Tomatoes, and Oven-Roasted Green Onions – a delicious recipe with white wine vinegar, tarragon, mustard, sugar, olive oil, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Combine first 4 ingredients in processor.
2
With machine running, gradually add 3/4 cup oil.
3
Transfer mixture to medium bowl.
4
Whisk in sour cream.
5
Season dressing to taste with salt and pepper.
6
Preheat oven to 450F.
7
Place onions on rimmed baking sheet.
8
Brush with remaining 1/4 cup oil.
9
Sprinkle with salt and pepper.
10
Roast until beginning to brown, about 10 minutes.
11
Cool.
12
Cut into 1-inch pieces.
13
Transfer to large bowl.
14
Cook corn in large pot of boiling salted water until crisp-tender, about 4 minutes.
15
Drain; add to onions.
16
(Dressing and onion-corn mixture can be made 1 day ahead.
17
Cover separately; chill.)
18
Add tomatoes and dressing to onion-corn mixture and toss.
19
Serve warm or at room temperature.
1109
kcal
Calories
68
g
Fat
119
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 tablespoons white wine vinegar, 1 1/2 tablespoons chopped fresh tarragon, 1 1/2 tablespoons Dijon mustard, 1 1/2 teaspoons sugar, and more.
Yes, Fall Salad of Corn, Cherry Tomatoes, and Oven-Roasted Green Onions falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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