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Grilled Corn Salad with Chili-Miso Dressing
Ingredients
  • 4 ears corn, husked
  • 1 teaspoon peanut oil plus 3 tablespoons, divided
  • 1 ½ tablespoons red-wine vinegar
  • 1 tablespoon Thai sweet chili sauce
  • 1 tablespoon white miso
  • 1 large clove garlic, grated
  • Pinch of salt
  • 5 cups baby spinach or tatsoi
  • 1 cup cherry tomatoes, halved
  • ¼ cup sliced scallions
  • Chopped fresh cilantro for garnish
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