Summer Corn, Tomato and Avocado Salad with Creamy Buttermilk-Dijon Dressing

INGREDIENTS

1 tbsp

minced shallots

2 tsp

Dijon mustard

2 tbsp

white wine vinegar

6 tbsp

1% buttermilk

2 tbsp

extra virgin olive oil

1/4 tsp

garlic powder

1/2 tsp

kosher salt

black pepper

head romaine, chopped (about 5 cups)

medium corn on the cobb, cooked and cut off husk*

to 5 large grape tomatoes, quartered

1/2

large avocado (3 oz), sliced

1/4 cup

sliced red onion

Amount Per Serving:

Freestyle Points:

Points +:

Calories: 147 calories

11 g

Total Fat:

Saturated Fat:

1 milligram

Cholesterol:

137 milligrams

Sodium:

11 1/2 g

Carbohydrates:

3 1/2 g

Fiber:

2 1/2 g

Sugar:

3 1/2 g

Protein: