Made this delicious chopped salad today from Clean Eating Magazine.    It was so good, and good for you too.  Low calorie, lots of fiber, protein, and vitamin C.  Recipe to follow.

CHARRED CORN CHOPPED SALAD w/chipotle cream dressing


2 cups fresh corn (roughly, 4 ears)

1 medium poblano pepper, seeded, and cut into 1/4 inch pieces

1 large sweet potato, peeled and cut 1/2 inch cubes

1 tbsp olive oil

1/2 pound ground turkey breast

1 tsp ground cumin

1 15 ounce can low sodium black beans

1/2 cup low fat sour cream

1/2 cup low fat buttermilk

1/2 tsp chipotle chili powder

1 bunch green onions, thinly sliced, white and green parts seperated

4 romaine hearts, halved and chopped into 1/4 inch slices

1/2 cup low fat cheddar (this can be omitted, the salad is so flavorful, it really only adds calories)


One:  Preheat oven to 450 degrees F.  In a medium bowl, toss corn, poblano and sweet potato with olive oil.  Spread mixture onto a large rimmed baking sheet and roast for 30 minutes, tossing with a spatula every 10 minutes, until corn and poblano begin to char and potato softens.

Two:  Meanwhile, heat a large skillet on high.  Add turkey and cook for 10 minutes, stirring often, until browned.  Add 1/4 cup of water to pan and scrape browned bits from the bottom.  Add cumin and beans and stir to combine.  Cover, reduce heat to low and keep warm until ready to serve.

Three:  Prepare dressing.  In a small bowl, whisk sour cream, buttermilk, chile powder and white parts of the onions.  Cover with plastic wrap and refrigerate  until ready to serve.

Four:  Remove vegetables from oven and let cool slightly.  Divide romaine among 4 serving plates and top each with turkey mixture and vegetables, dividing evenly.  Sprinkle with remaining green parts of onion and cheese and top with dressing dividing evenly.