This Summer the wife joined Weight Watchers. She told me she wanted to start eating a lot of vegetables. Aside from the roasted in foil vegetable pouches this dish has and still is a dinner time staple in our house. I got the idea for it from photos MrCoin brought back from Lebanon, visiting one of "our friends". The salad reminds me of a lot of platters he was served there. The dressing just morphed over time. It's killer on it's own, or great with burgers, fish or chicken. The Mae Ploy Sweet Chile sauce should definitely be in your cupboard !!! [ Mis en place 1 large tomato 1/2 vidalia onion 1 ear fresh sweet corn 1 cucumber rough peeled 5-6 fresh mint sprigs Dressing: 2 Tbls Honey 2 Tbls Mae Ploy 1 Tsp Seasoning Salt 1/2 Tsp dry tarragon 3 Tbls Rice Wine Vinegar 2 Tbls Sesame Oil 3 Tbls Peanut Oil 1 Tsp. Soy Sauce Preparation: Core and cut tomato in half, then thinly slice with serrated knife. Lay the two rows of slices side by side attractively in the center of your plate. Now cut in half lengthwise and thin slice each half of cucumber. Attractively fan each half of slices on each side of the tomatoes. Next cut corn off cob and sprinkle over tomatoes and cucumbers. Next thinly slice the vidalia onion and sprinkle over plate. Chop the fresh mint and do the same. Apply about 1 tsp seasoning salt over platter. Then drizzle with about 1/2 cup of the prepared dressing. Refrigerate for about an hour before service. Dressing Preparation: Drizzle honey, Mae Ploy, dry tarragon and seasoning salt in a mixing bowl. Combine well with a whisk. Next add rice wine vinegar and mix well with whisk. Then drizzle in sesame oil while whisking, then peanut oil. Taste and adjust with rice wine vinegar to your taste. This dressing is scary good over fish, chicken or sticky rice.