Tomato Tower Salad with Corn, Avocado & Bacon

This recipe includes grilling the corn and making the buttermilk dressing.

Course: Appetizer/Salad

Servings: 2

Author: Hip Foodie Mom, adapted from Cooking Light

3-4 bacon slices crumbled
1 ear shucked corn
2 large beefsteak tomatoes cut into 6- 8 (1/2-inch-thick) slices total (or I would try an heirloom tomato)
2 yellow tomatoes cut into 6- 8 (1/2-inch-thick) slices total
1/8 teaspoon kosher salt
1 ripe peeled avocado thinly sliced
Trader Joe's Light Champagne Vinaigrette dressing
Season with salt and pepper
1 teaspoon Olive oil to drizzle on the plate
Splash of balsamic vinegar optional
Chives for garnish
BUTTERMILK DRESSING FROM COOKING LIGHT:
1/4 cup low-fat buttermilk
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh basil
2 tablespoons canola mayonnaise
2 teaspoons cider vinegar
1 garlic clove minced
1/4 teaspoon freshly ground black pepper

(These directions include grilling the corn & making the buttermilk dressing)
Preheat the grill to high heat.
Heat a large nonstick skillet over medium heat. Add bacon to pan; cook 8 minutes or until crisp, tossing occasionally to curl. Drain bacon on paper towels.
If making the buttermilk dressing: Combine the buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in 1/4 teaspoon pepper.
Coat corn with cooking spray. Place corn on grill rack; grill 8 minutes or until well marked, turning occasionally. Remove from grill; cool slightly. Cut the corn kernels from the cobs.
Wash and slice your tomatoes, the avocado and dice the chives.
To assemble: Add a dash of olive oil on the plate, layer the red and yellow tomatoes (about 5-7 slices), add avocado slices (one on each side and one on top). Scatter corn evenly onto plates. Drizzle each tomato tower with the dressing. Crumble the bacon on top, add the diced up chives for garnish, season with salt and black pepper. And lastly, splash a little balsamic vinegar right before eating.