Corn Salad with Baby Grape Tomatoes and Gorgonzola Crumbles
3 C fresh corn kernels
1 pint basket baby grape tomatoes, halved
½ red onion, diced
1 C fresh romaine greens, chopped
2 T Balsamic vinegar
1/3 C olive oil
salt and pepper to taste
1 C Gorgonzola crumbles
Combine corn kernels with baby grape tomato halves, diced red onion, and chopped greens in a large serving bowl. In a small mixing bowl, whisk balsamic vinegar with olive oil to blend together. Season with salt and pepper. Add ¾ C Gorgonzola crumbles, stirring to mix. Pour balsamic dressing over corn mixture and toss to coat. Garnish with remaining ¼ C Gorgonzola crumbles over top. Cover and chill.
Ott’s Famous Bacon Wrapped Asparagus
10 fresh asparagus spears, trimmed (use the larger/thicker spears)
¼ Cup Ott’s Famous “The Red” Dressing
10 bacon strips
*Note: This can be replaced with prosciutto for as classic Italian pairing.
1. Preheat your grill.
2. Place your asparagus on a sheet of tin foil; and coat with cooking spray.
3. Wrap you bacon pieces around each spear; wrap tightly and overlap edges. Secure with a ½ a toothpick.
4. Grill, uncovered, on medium-low heat for 8-10 minutes on each side or until bacon is crisp, 3-4 minutes into grilling each side, baste your spears with Ott’s Famous “The Red” Dressing.
5. Remove from the grill and enjoy.