ARUGULA-CORN SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the cilantro-lime dressing: In a cruet, shake together the lime juice, cilantro, grapeseed oil, sour cream and some salt and pepper until creamy. Set aside until ready to serve the salad.
- For the arugula-corn salad: Bring a large pot of water to a boil. Add the corn and cook until crisp-tender, about 5 minutes. Rinse under cold water to cool. Cut the kernels from the cobs.
- Combine the arugula, bell peppers, grape tomatoes and corn kernels in a large bowl. Add the dressing and toss to coat.
ARUGULA, CORN AND HERB SALAD
Corn, lightly steamed and cut off the cob, is terrific in salads. It goes very nicely with arugula, the sweet corn providing a beautiful contrast to the pungent salad green. Although we don't think of corn as a nutritional powerhouse, it's a good source of several nutrients, including thiamin (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorus and manganese. A cup of corn supplies 19 percent of the recommended daily dose of folate, and about a quarter of the daily value for thiamin.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Steam the corn until tender, 4 to 5 minutes. When it is cool enough to handle, cut the kernels from the cobs.
- Combine the corn, arugula, herbs and Parmesan in a salad bowl. In a small bowl or measuring cup, whisk together the sherry vinegar, balsamic vinegar, Dijon mustard, garlic, salt, pepper and olive oil.
- Just before serving, toss the salad with the dressing. Garnish with the tomato wedges and serve.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 265 milligrams, Sugar 3 grams, TransFat 0 grams
BACON, ARUGULA, TOMATO AND ROASTED CORN SALAD
Provided by Cooking Channel
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Put the bacon in a small skillet and cook over medium heat until rendered and just crisp and not black, about 8 minutes. Transfer to a paper towel to drain. Reserve some of the bacon fat.
- Brush the corn lightly with the bacon fat and put on a baking sheet. Roast the corn, turning once or twice, until the some of the kernels get a little burnished, 15 to 20 minutes. Cool. (Alternatively, the corn can be cooked on a hot grill for about 10 minutes).
- Dice and chunk up the tomatoes - it's kind of great if they aren't all uniform. Put the pieces into a big salad bowl and season with salt and pepper. Don't be shy - tomatoes come alive with salt and pepper. Strip the leaves off the thyme sprigs right into the tomatoes. Toss together lightly and set aside to get juicy.
- Whisk the vinegar, mustard, 1/4 teaspoon salt and some pepper in bowl. Gradually whisk in the olive oil to make a smooth dressing.
- Slice the kernels off the cobs add to the salad with the bacon. Add the arugula, season with salt and pepper and toss lightly to combine. Serve.
ARUGULA CORN SALAD WITH BACON RECIPE
Make and share this Arugula Corn Salad With Bacon Recipe recipe from Food.com.
Provided by dicentra
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the corn ears, in their husks, either on the grill for a smokey flavor, or by steaming in a large covered stock pot with an inch of boiling water at the bottom of the pot, for 12-15 minutes.
- Let the corn cool (can run under cold water to speed up the cooling), remove the husks and silk. I recommend cooking the corn in the husks for the added flavor that the husks impart.
- If you boil or steam the corn ears after you've already husked them, or if you cook them in the microwave, reduce the cooking time by a few minutes.To remove the kernels from the cobs, stand a corn cob vertically over a large, shallow bowl.
- Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob. Note: it may help to work over a low table, to be in a better ergonomic position to cut the cobs this way.
- In a medium sized bowl, mix together the corn, chopped arugula, bacon, and onions. In a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin.
- Mix dressing into salad just before serving. Taste and add more vinegar if necessary to balance the sweetness of the corn.
Nutrition Facts : Calories 201.5, Fat 8.7, SaturatedFat 2, Cholesterol 8.8, Sodium 210.5, Carbohydrate 27.9, Fiber 3.2, Sugar 9.3, Protein 8.1
FRESH CORN & ARUGULA SALAD
This fresh-tasting salad is known as Aunt Pammy's salad in my family. It's so colorful that it will take center stage. - Pamela Damm, South Beloit, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, whisk vinaigrette ingredients until blended., Brush corn with oil; grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until corn is crisp-tender and browned, turning occasionally. When cool enough to handle, cut corn off cobs and place in a large bowl., Add arugula, tomatoes and pecans to corn. Drizzle with half of the vinaigrette; toss to coat. Top with cheese; serve immediately. Cover and refrigerate remaining vinaigrette for later use.
Nutrition Facts : Calories 171 calories, Fat 14g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 120mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ARUGULA, FRESH CORN AND TOMATO SALAD
Make and share this Arugula, Fresh Corn and Tomato Salad recipe from Food.com.
Provided by dicentra
Categories Corn
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, mix the Champagne vinegar with the minced shallots and season the mixture with salt and pepper.
- Let the shallots stand in the vinegar for 10 minutes. Meanwhile, using a sharp, thin knife and working over another bowl, cut the kernels from the ears of white corn.
- Whisk the olive oil into the Champagne vinegar and shallots until blended. Add the arugula and toss with the dressing.
- Add the cherry tomatoes and the corn kernels and toss gently. Transfer the salad to a large platter, scatter the nasturtiums on top and serve.
Nutrition Facts : Calories 412.2, Fat 29.3, SaturatedFat 4.1, Sodium 44, Carbohydrate 37.6, Fiber 7, Sugar 11.1, Protein 7.6
CORN AND BACON SALAD
This is a great recipe that I've modified over the years. The flavors are terrific and the ingredients and ratios are very flexible. Adapt to make it your own specialty. Great for picnics and pot lucks. This recipe is very flexible. It is a great, clean-out-the-refrigerator kind of dish. It also stores well and actually tastes better the next day. Serve warm or chilled.
Provided by jerrijohnson
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add the corn and cook until slightly soft but still crisp, about 5 minutes. Cut corn kernels from the cobs; discard cobs.
- Heat olive oil in a large skillet over medium heat. Cook and stir bacon in hot oil until browned and crisp, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the skillet.
- Cook potatoes, stirring occasionally, in the same skillet over medium heat until potatoes are golden brown, about 5 minutes. Add red bell pepper and salt; cook and stir until peppers are tender, about 5 minutes more.
- Stir corn kernels into potato mixture and cook until corn is heated through, about 5 minutes.
- Pour corn-potato mixture into a large bowl. Add bacon, red onion, cider vinegar, and red pepper flakes; toss to combine.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 35.4 g, Cholesterol 7.4 mg, Fat 6.8 g, Fiber 4.9 g, Protein 7.8 g, SaturatedFat 1.5 g, Sodium 178.4 mg, Sugar 5.6 g
CORN SALAD WITH ARUGULA
This is a wonderful way to use canned corn in a crowd-pleasing yet sophisticated salad. Be sure to use the soft goat cheese that comes in a log or pyramid. That way, you can slice it and your guests can choose as much as they want. Another tip is to mix the corn, onion, and dressing beforehand in a plastic container and give it a quick shake before assembling your salad. This makes it perfect for potlucks!
Provided by SPetrocelly
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk olive oil, vinegar, salt, and pepper together in a large bowl. Mix corn and onion into the balsamic dressing. Refrigerate for flavors to blend, about 30 minutes.
- Spread arugula onto a serving plate; top with corn mixture and goat cheese slices.
Nutrition Facts : Calories 222.1 calories, Carbohydrate 18.5 g, Cholesterol 11.2 mg, Fat 15.2 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 4.5 g, Sodium 309.3 mg, Sugar 5 g
CORN AND BARLEY SALAD ON ARUGULA
Provided by Marian Burros
Categories easy, salads and dressings
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Rinse barley, place in a bowl and cover with 4 cups of water. Soak for several hours or overnight.
- Transfer barley and soaking water to a medium saucepan. Add 1/2 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and most or all of water is absorbed, about 20 minutes. Meanwhile, if using frozen corn, cook according to package directions; fresh corn does not need to be cooked.
- If necessary, drain excess water from barley. Return to pot and immediately add corn; mix well. In a large bowl, mix together oil and vinegar. Add basil or oregano, and chives. Add barley mixture and tomatoes, and mix gently. Season to taste with salt and pepper.
- To serve, spread arugula on a platter. Top with corn and barley salad. Garnish with dollops of goat cheese, if desired, and serve.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 249 milligrams, Sugar 2 grams
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