In a skillet brown the bacon over moderate heat until crisp. Transfer the bacon to paper towels and blot to absorb fat. Cut the white ends of the ears of corn, stand the ears on the flat end, use a sharp knife to cut off the kernels. Place the kernels in a large bowl. Add the bacon, tomatoes,avocado, feta,and scallions to the corn. Set aside. In a jar, combine the yogurt, lemon juice, and salt.Seal the jar and shake to blend.Toss the salad with just enough yogurt dressing to coat the ingredients lightly and evenly. Season with black pepper.
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|Serving Size: 1 Serving (684g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 207 (37%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 26.3mg||8 %|
|Sodium 522.8mg||18 %|
|Potassium 1734.5mg||46 %|
|Total Carbohydrate 77.2g||23 %|
|Dietary Fiber 14.3g||57 %|
|Sugars, other 62.9g|
|Protein 17.3g||25 %|
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Calories per serving: 554
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