corn. This makes avoiding all corn by-products impossible. If you want to reduce your intake, read your food labels. The obvious culprits are: corn syrup, HFCS, corn starch, corn flour, cornmeal, corn oil, glucose (dextrose), and crystalline fructose.


Bottom line: At the level we consume corn and corn by-products, it’s a silent killer. Be aware of how much corn by-product you eat and consume less whenever possible.


Grilled Veggie Salad with Cilantro-Citrus Dressing


Serves 3 Ingredients 4 portabella mushrooms, stems cut


Directions: 1. Preheat a gas or charcoal grill to medium heat.


SPRING SPECIAL


6 small yellow, orange and/ or red sweet peppers, stemmed, seeded, and halved


2 ears fresh corn, husk and silk removed


6 green onions, trimmed 12 cherry tomatoes, halved 1 avocado, halved, seeded, peeled, and thinly sliced


6 cups Romaine lettuce Olive oil cooking spray


Dressing:


4 tablespoons lime juice 2 tablespoons orange juice 4 tablespoons shallots, chopped


1 cup snipped fresh cilantro (roughly 4 handfuls) 2 tablespoons olive oil 2 tablespoons water 2 large cloves garlic, quartered ¼ teaspoon salt


NEAPOLITANfamily • May 2012


2. Lightly spray mushrooms, peppers, corn, and onion with cooking spray.


3. Grill corn directly over medium heat for 15 to 20 minutes, turning every few minutes for even cooking. Add mushrooms and sweet peppers to grill during the last 8 minutes and onions during the last 4 minutes of grilling, turning fre- quently.


4. While vegetables are grill- ing prepare dressing by combining all ingredients in a food processor or blender.


5. In large bowl, add torn lettuce. Add tomatoes and coarsely chopped peppers, onions, and mushrooms. Cut corn from cob and add to salad mixture. Place avocado slices on top and drizzle with dressing.


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