Arugula Tomato And Corn Salad 5 Stars Recipes

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AVOCADO & CORN SALAD



Avocado & Corn Salad image

In this fresh summer salad recipe, sweet corn and honey balance nicely with tomatoes, avocado and lime juice. Bring it along to your next summer picnic or pair it with grilled shrimp or chicken for an easy weeknight meal.

Provided by Ali Ramee

Categories     Healthy Lettuce Recipes

Time 45m

Number Of Ingredients 13

3 ears corn, husks removed
1 medium poblano pepper
Cooking spray
3 tablespoons lime juice
1 tablespoon honey
½ teaspoon ancho chile powder
½ teaspoon salt, divided
¼ cup avocado oil
1 medium tomato, chopped
¼ cup crumbled cotija cheese
¼ cup chopped fresh cilantro
1 avocado, chopped
6 cups coarsely chopped romaine lettuce

Steps:

  • Preheat grill to high (450 degrees F to 500 degrees F). Lightly coat corn and poblano with cooking spray. Grill, uncovered, until lightly charred and tender, 10 to 12 minutes, turning occasionally. Remove the corn from the grill. Continue to grill the poblano until it's totally charred and blackened on the outside, 3 to 5 minutes more. Let cool for 10 minutes.
  • Whisk lime juice, honey, ancho chile powder and 1/4 teaspoon salt in a small bowl. Slowly whisk in avocado oil until blended. Set aside.
  • Cut corn kernels from the cobs. Peel the poblano and remove and discard the seeds; coarsely chop. Toss the corn kernels, chopped poblano, tomato, cheese and cilantro together in a medium bowl. Fold in avocado and season with the remaining 1/4 teaspoon salt.
  • Toss romaine and 3 tablespoons of the vinaigrette together in a large bowl; transfer to a platter. Top with the corn and avocado mixture and drizzle with the remaining vinaigrette.

Nutrition Facts : Calories 218 calories, Carbohydrate 17.6 g, Cholesterol 5 mg, Fat 16.5 g, Fiber 3.8 g, Protein 3.7 g, SaturatedFat 2.8 g, Sodium 275.5 mg, Sugar 7.4 g

ARUGULA, FRESH CORN AND TOMATO SALAD



Arugula, Fresh Corn and Tomato Salad image

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

1/4 cup champagne vinegar or 1/4 cup white wine vinegar
1/4 cup minced shallot
salt & freshly ground black pepper
6 ears white corn, with small kernels shucked
1/2 cup extra virgin olive oil
8 cups arugula
3 pints cherry tomatoes, halved

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

ARUGULA, TOMATO AND CORN SALAD



Arugula, Tomato and Corn Salad image

This recipe is from Mi Spia Ristorante in Atlanta, Georgia...a perfect summer salad with all my favorite ingredients!

Provided by Grace Lynn

Categories     Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup olive oil, plus
1 teaspoon olive oil
1/4 cup balsamic vinegar
3 tablespoons chopped fresh basil
2 plum tomatoes, halved,seeded,diced
2 cloves garlic, minced
3/4 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary
1 ear of corn, husked
4 ounces arugula
4 plum tomatoes, quartered
1/4 cup pecans, toasted
shaved parmesan cheese

Steps:

  • Whisk 1/2 cup oil, vinegar, basil, diced tomatoes, garlic and rosemary in small bowl until well blended.
  • Season to taste with salt and pepper.
  • Preheat broiler.
  • Brush corn with 1 teaspoon oil and sprinkle with salt and pepper.
  • Broil corn until crisp-tender and golden brown in spots, turning frequently, about 7 minutes.
  • Cool, cut corn kernels off cob and place in large bowl.
  • Add arugula, quartered tomatoes and pecans to bowl with corn.
  • Toss salad with enough dressing to coat evenly.
  • Season with salt and pepper.
  • Garnish salad with shaved Parmesan cheese and serve.

Nutrition Facts : Calories 358.4, Fat 33.8, SaturatedFat 4.4, Sodium 20.8, Carbohydrate 13.7, Fiber 2.8, Sugar 7.3, Protein 3.2

ARUGULA, TOMATO AND CORN SALAD



Arugula, Tomato and Corn Salad image

Categories     Salad     Garlic     Tomato     Broil     Vegetarian     Quick & Easy     Low Cal     High Fiber     Basil     Rosemary     Pecan     Corn     Arugula     Summer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

1/2 cup plus 1 teaspoon olive oil
1/4 cup balsamic vinegar
3 tablespoons chopped fresh basil
2 plum tomatoes, halved, seeded, diced
2 large garlic cloves, minced
3/4 teaspoon minced fresh rosemary or 1/2 teaspoon dried
1 ear corn, husked
8 cups arugula (about 4 ounces)
4 plum tomatoes, quartered
1/4 cup pecans, toasted
Shaved Parmesan cheese

Steps:

  • Whisk 1/2 cup oil, vinegar, basil, diced tomatoes, garlic and rosemary in small bowl until well blended. Season to taste with salt and pepper.
  • Preheat broiler. Brush corn with 1 teaspoon oil. Sprinkle with salt and pepper. Broil corn until crisp-tender and golden brown in spots, turning frequently, about 7 minutes. Cool. Cut corn kernels off cob. Place kernels in large bowl.
  • Add arugula, quartered tomatoes and pecans to bowl with corn. Toss salad with enough dressing to coat evenly. Season with salt and pepper. Garnish salad with shaved Parmesan cheese and serve.

ARUGULA AND TOMATO SALAD



Arugula and Tomato Salad image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 7

8 campari or other cocktail tomatoes, quartered
1 pint yellow and/or orange cherry tomatoes, halved
1 teaspoon aged balsamic vinegar, plus more for drizzling
Kosher salt and freshly ground black pepper
5 ounces baby arugula (about 8 cups)
1 teaspoon extra-virgin olive oil, plus more for drizzling
Shaved parmesan cheese, for topping

Steps:

  • Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
  • Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

ARUGULA-CORN SALAD



Arugula-Corn Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Juice of 2 limes
1/4 cup chopped fresh cilantro
1/4 cup grapeseed oil
2 tablespoons sour cream
Kosher salt and freshly ground black pepper
2 ears corn, shucked
5 ounces baby arugula
1 red bell pepper, chopped
1 cup grape tomatoes, halved

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.

TOMATO AND ARUGULA SALAD



Tomato and Arugula Salad image

Provided by Pierre Franey

Categories     dinner, easy, lunch, quick, salads and dressings, appetizer, main course, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 8

4 ripe plum tomatoes, cut into wedges
1/4 pound arugula
1 cup thinly sliced white onions
2 teaspoons finely chopped garlic
1/2 cup coarsely chopped fresh basil or flat-leaved Italian parsley
2 tablespoons red wine vinegar
Salt and freshly ground pepper to taste
3 tablespoons olive oil

Steps:

  • Pick over the arugula and discard any tough stems. In a large salad bowl add the tomatoes, arugula, onions, garlic, basil, vinegar, salt and pepper and olive oil. Toss well and serve.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 340 milligrams, Sugar 4 grams

FRESH CORN & ARUGULA SALAD



Fresh Corn & Arugula Salad image

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

BASIL VINAIGRETTE:
1/2 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons minced fresh basil
1 teaspoon chopped shallot
1 teaspoon minced fresh rosemary
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
SALAD:
2 ears fresh corn, husked
1 teaspoon olive oil
8 cups fresh arugula or baby spinach
4 plum tomatoes, quartered
1/4 cup pecan halves, toasted
1/4 cup shaved Parmesan cheese

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

CORN SALAD WITH ARUGULA



Corn Salad with Arugula image

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

3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
salt and ground black pepper to taste
1 (11 ounce) can whole kernel corn, drained
½ cup finely chopped sweet onion
3 cups baby arugula
2 ounces goat cheese, cut into 1/2-inch slices - or more to taste

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

ARUGULA SALAD WITH GRILLED CHICKEN, CORN, TOMATOES, AND BLUE CHEESE



Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese image

Sweet corn and sharp Gorgonzola cheese bring a pleasing contrast of flavors to this grilled-chicken salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 8

2 tablespoons olive oil, plus more for grates
1 pound chicken cutlets
Coarse salt and ground pepper
4 ears corn, husks and silks removed
2 tablespoons fresh lemon juice
1 pound arugula (about 3 bunches), thick stems removed
2 large tomatoes, sliced into wedges
1/2 cup crumbled Gorgonzola (2 ounces)

Steps:

  • Heat grill to high; clean and lightly oil hot grates. Season chicken with salt and pepper. Grill until opaque throughout, 1 to 2 minutes per side. Let rest 5 minutes; cut into strips.
  • Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
  • In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula, tomatoes, Gorgonzola, chicken, and corn and toss to combine. Serve immediately.

Nutrition Facts : Calories 347 g, Fat 15 g, Fiber 5 g, Protein 31 g

ARUGULA, CORN, AND TOMATO SALAD WITH SHAVED PARMESAN



Arugula, Corn, and Tomato Salad with Shaved Parmesan image

Categories     Salad     Tomato     Side     No-Cook     Vegetarian     Parmesan     Basil     Corn     Arugula     Summer     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

6 cups (lightly packed) fresh arugula (about 4 ounces)
1 1/2 cups (lightly packed) fresh basil leaves, torn
1 1/2 cups corn kernels (cut from about 2 small ears)
1 cup halved cherry tomatoes
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 2 1/2-ounce piece Parmesan cheese

Steps:

  • Toss first 4 ingredients in large bowl. Whisk oil and lemon juice in small bowl. Season to taste with salt and pepper. Drizzle dressing over salad; toss to coat. Divide salad among plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.

GRILLED CORN, HEIRLOOM TOMATO, AVOCADO, AND ARUGULA SALAD



Grilled Corn, Heirloom Tomato, Avocado, and Arugula Salad image

The flavors of summer come together wonderfully in this savory salad recipe. Also try:Broiled Lobster

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

Coarse salt and freshly ground black pepper
6 to 8 ears sweet corn, husks removed
3 tablespoons olive oil
1 pound baby heirloom tomatoes, halved
1/2 bunch cilantro, chopped
1 jalapeno, seeded and finely chopped
4 cups arugula
Juice of 2 limes
3 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil, plus more for drizzling
2 avocados, pitted, peeled, and sliced

Steps:

  • Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add corn to boiling water and cook, 3 to 5 minutes. Drain and immediately transfer to ice-water bath. Drain and pat dry.
  • Preheat a grill pan over medium-high heat. Brush corn with olive oil and season with salt and pepper; cook, turning, until lightly charred on all sides, 2 to 3 minutes per side.
  • Let corn cool slightly; cut kernels from cobs. Transfer corn to a large bowl, along with tomatoes, cilantro, jalapeno, arugula, lime juice, red-wine vinegar, and olive oil; season with salt and pepper. Toss to combine.
  • Transfer corn mixture to a serving platter and arrange avocado slices around salad; season with salt and pepper and drizzle with olive oil before serving.

ARUGULA, CORN AND HERB SALAD



Arugula, Corn and Herb Salad image

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

1 large ear of corn
6 ounces baby arugula, washed and spun dry
2 tablespoons chopped or slivered fresh herbs, like basil, tarragon, chives, parsley, marjoram
1 ounce shaved Parmesan
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon Dijon mustard
1 small garlic clove, puréed (optional)
Salt and freshly ground pepper
1/4 cup extra virgin olive oil
2 medium-size ripe tomatoes, cut in wedges

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

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From recipeschoice.com


GRILLED CORN AND ARUGULA SALAD WITH SMOKY TOMATO VINAIGRETTE
In a blender, puree the peppers, tomato, garlic, vinegar, and olive oil to make a vinaigrette. Season with salt and pepper, strain through a fine mesh strainer, and reserve. On individual serving plates, divide the vinaigrette evenly among the plates. In a large bowl, toss together the corn and arugula and distribute onto the plates.
From joanneweir.com


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