Corn And Red Bell Pepper Salad With Sherry Vinaigrette

Grrrrrgh!
Course : Salad Dressings
From: HungryMonster.com
Serves: 4 - 6
 

Ingredients:

2 medium red bell peppers
2 tablespoons olive oil -- divided
3 medium leeks -- sliced 3/4-inch
4 cups frozen corn -- not defrosted
2 cloves garlic
2 teaspoons fresh or 1/2 teaspoon dried thyme leaves
5 teaspoons dry sherry
3 tablespoons white wine vinegar
1 teaspoon salt and pepper to taste
 

Preparation:

Halve, core and seed peppers. Cut in half crosswise and then into 1/4-inch strips. In a large skillet, heat 1 tablespoon olive oil over moderate heat. Add leeks and red peppers and saut‚ for 1 minute. Reduce heat to low, cover the pan with a sheet of waxed paper and the lid and cook until vegetables are soft, but not brown, stirring occasionally, about 10 minutes. Remove to a medium bowl. Increase heat to moderately high, add the remaining tablespoon oil and heat until hot. Saut‚ corn and garlic, stirring often, until corn is barely tender, 2 to 3 minutes. Remove to peppers. Stir in thyme, sherry, vinegar, salt and pepper to taste. Serve at room temperature. ADVANCE PREP: Salad may be refrigerated overnight. Prep Time: 25 minutes Cook Time: 12 minutes with frozen corn, 16 minutes with fresh corn Makes: 6 servings

 

Nutritional Information:

1087 Calories (kcal); 33g Total Fat; (25% calories from fat); 26g Protein; 194g Carbohydrate; 0mg Cholesterol; 82mg Sodium