Ingredients
2t.Butter
1T. xvoo
2 med leeks
1c. Sweet Corn
2c. Cooked Quinoa
1 English cucumber chopped
2 red peppers
2 ripe oranges-segmented
2T. Chopped Parsley
1T. Chopped Mint
Zest of 1 orange
2t. corn syrup
2t. sherry vinegar
1/4 to 1/2 c. olive oil blend
Preparation
Roast the corn in the husk, cool and slice, lightly toss the washed leeks with the xvoo, saute the corn in the butter, and roast the leeks at 350. Cool to room temp mix everything together.Mix the zest, corn syrup, vinegar and oil to make a dressing, add to the salad and season to taste.
