Chef Melissa Hryb
Marion Street Eatery
Feta adds a sharp tang to this sweet and savoury dish.
1 cup bacon, raw and diced
2 cups corn kernels (approx 4-5 cobs of corn)
2 Tbsp olive oil
1 Tbsp maple syrup
2 apples, diced
2 stalks celery, diced
1/2 cup sunflower seeds
6 cups spinach
1 English cucumber, sliced
1/2 cup feta cheese, crumbled
- On medium heat, fry bacon in small pot until crisp. Reserve excess fat for dressing.
- Drizzle corn with olive oil and maple syrup and roast in oven on parchment lined baking sheet at 350°F for 20 min. When cool, cut kernels off cob.
- In a bowl, combine corn, bacon, apples, celery, and sunflower seeds. Add dressing and mix well. Create a bed of spinach on plate, and add corn and bacon mixture on top.
- Slice cucumbers and arrange on plate. Sprinkle feta over salad and serve.
Yield 4 servings
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