Corn and Tomato Salad

I offered crumbled feta cheese to each family member when this was served.

When we think of salad, lettuce usually comes to mind. Romaine and iceberg are two popular leafy greens, but nobody is buying them these days for obvious safety concerns.

Here's a leaf-free alternative salad made with corn, cucumbers and grape tomatoes. It's refreshing and it takes advantage of one of summer's best vegetables: farm fresh corn. You can use either raw corn in this delightful salad or you can boil the ears for about 2 minutes so it's still crunchy and then cut the kernels off the cobbs.

I served this as a side salad with grilled salmon. You can also make it a full meal by adding cannellini beans. Optional crumbled feta cheese adds a cheesy tang. Use your imagination. As always, it's low in fat, calories and WW Points!

The good-for-you bottom line? You're eating healthy salad without those iffy green leaves!

2 Tbsp. rice vinegar (unseasoned)

1/2 tsp. sugar

1/4 tsp. kosher salt, plus more to taste

3 Tbsp. olive oil

4 ears corn, husked and kernels removed

2 pints (about 4 cups) grape tomatoes, halved

2 small cucmbers, halved lengthwise and sliced

2 green onions, thinly sliced

1/4 cup packed fresh basil leaves, finely chopped, optional

1/4 cup packed fresh parsley leaves, finely chopped, optional

Freshly ground black pepper

Make the dressing:

In a large serving bowl, whisk together the rice vinegar, sugar and salt. Slowly whisk in the olive oil until well blended. Or place in a lidded jar and shae vigorously.

Add the corn kernels, grape tomatoes, cucumbers and green onions to the bowl.

Toss until well coated. Taste and add additional salt and pepper is needed. Top with fresh herbs and serve.

Serves 4 to 6

WW Points per serving: 3