1 fresno chili pepper, seeded &very finely minced or grated
1/2 pound baby spinach, coarsely chopped
1/2 cup sliced blanched almonds, lightly toasted, optional
1/3 cup EVOO – Extra Virgin Olive Oil
2 teaspoons hot sauce (Cholula Sauce)
Juice of 2 limes
1 clove garlic, grated
1 tablespoon of honey, optional
Salt and pepper
Helmann’s Mayonnaise
Grated Jalapeno, optional
Instructions
Grill corn until lightly charred. Scrape from cob. Combine with onion, Fresno chili pepper, spinach and almonds.
For dressing, combine garlic, hot sauce, lime juice, salt, pepper, honey and olive oil. Pour over salad mixture. If desired grate jalapeno over the top. Also good leftover.
Originally Submitted
5/20/2013
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