Healthy Corn And Tomato Salad

Preheat oven to 425 degrees F.

Combine apple juice, vinegar, and arrowroot or cornstarch in a small saucepan. Stir over medium-high heat until clear and thickened. Set aside to cool.

Spread corn on a baking sheet in a single layer. Lightly coat with olive oil pan spray. Roast in oven 5 minutes or until it begins to turn brown.

Slice the tomatoes and arrange on salad plates. Scatter com over tomatoes, and drizzle sauce around vegetables. Stack basil leaves, roll, and slice into thin strips. Sprinkle over top and lay a basil sprig on each plate.