Fall Salad of Corn, Cherry Tomatoes, and Oven-Roasted Green Onions

105667

Course Appetizers

Ingredients in this Recipe

1 1/2 tablespoons chopped fresh tarragon
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons sugar
1 cup olive oil
18 green onions
3 cups halved cherry tomatoes
3 tablespoons white wine vinegar
6 cups fresh corn kernels
6 tablespoons sour cream

Recipe Preparation

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