Greens with Roasted Corn and Pepper Salad

Ingredients

• 1 cup corn kernels frozen thawed
• 0.5 cup green onions chopped
• 1  jalapeno seeded finely chopped
• 0.3 cup cup heavy whipping cream sour low-fat
• 3 tablespoons pinenuts toasted
• 5 ounces bottled roasted bell peppers red drained chopped
• 20 ounce italian-blend salad greens ( 12 cups)
• 1 teaspoon salt 
• 3 tablespoons citrus champagne vinegar 

Equipment

• bowl
• baking sheet
• whisk
• aluminum foil
• broiler

Directions

1. Preheat broiler.
2. Place corn on a foil-lined baking sheet. Broil 12 minutes or until lightly browned, stirring once. Cool.
3. Combine corn, bell peppers, onions, and jalapeo pepper in a large bowl.
4. Combine sour cream, vinegar, and salt, stirring with a whisk.
5. Add sour cream mixture to corn mixture, tossing to coat; chill 1 hour.
6. Divide greens evenly among 8 plates; top each serving with about 1/3 cup corn mixture and about 1 teaspoon pine nuts.