Corn And Spinach Salad Recipes

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SPINACH AND GRILLED CORN SALAD



Spinach and Grilled Corn Salad image

Grilled corn kernels cut from the cob add smoky flavor to a simple tossed salad of baby spinach and red onion.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 6

2 ears corn, shucked
2 tablespoons extra virgin olive oil, plus more for brushing
Coarse salt and freshly ground pepper
1 tablespoon basalmic vinegar
6 ounces baby spinach (about 6 cups)
1/2 medium red onion, thinly sliced into half-moons

Steps:

  • Preheat grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 2 seconds). Lightly brush corn with oil, then season with salt and pepper. Grill corn, turning, until tender and blackened in places, about 8 minutes. Let cool slightly. Stand a cob on end, and carefully cut off kernels with a sharp knife using a downward motion. Repeat with other ear.
  • Put vinegar in a small bowl, and add oil in a slow, steady stream, whisking constantly, until emulsified. Combine spinach, onion, and grilled corn in a serving bowl; season with salt and pepper. Toss salad with dressing just before serving.

CORN AND SPINACH SALAD



Corn and Spinach Salad image

As a child, I loved the combination of fresh spinach, crunchy nuts, a good tangy cheese and red onions. I would search different restaurants to discover how chefs prepared such a special salad. Here is my own creation.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (1/2 cup dressing).

Number Of Ingredients 16

1/2 cup chopped walnuts
1 tablespoon sugar
1-1/2 teaspoons cider vinegar
1 package (6 ounces) fresh baby spinach
1 medium sweet red pepper, diced
1 medium red onion, diced
1 cup fresh or frozen corn, thawed
1 cup crumbled goat cheese
1/4 cup dried cranberries
DRESSING:
3 tablespoons cider vinegar
2 tablespoons orange marmalade
2 tablespoons mayonnaise
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon Worcestershire sauce

Steps:

  • In a small heavy skillet, cook walnuts over medium heat until toasted, about 3 minutes. Sprinkle with sugar and vinegar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., In a large bowl, combine the spinach, red pepper, onion, corn, cheese and cranberries; sprinkle with walnuts. In a small bowl, whisk the dressing ingredients. Serve with salad.

Nutrition Facts : Calories 341 calories, Fat 24g fat (12g saturated fat), Cholesterol 46mg cholesterol, Sodium 484mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 2g fiber), Protein 16g protein.

GARLICKY CREAMED CORN AND SPINACH



Garlicky Creamed Corn and Spinach image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

2 tablespoons butter
4 ears corn, kernels scraped from cob
2 large cloves garlic, finely chopped
Salt and freshly ground black pepper
1/2 cup heavy cream
Freshly grated nutmeg, to taste
2 bundles fresh farm spinach, about 1/2 pound trimmed weight, chopped

Steps:

  • Heat a large skillet over medium heat and add the butter. When the butter is hot, stir in the corn and the starchy liquid scraped from the cobs. Cook for 5 minutes, then stir in the garlic and season with salt and pepper, to taste. Cook for 2 to 3 minutes more, then add the cream and nutmeg, stirring occasionally, until very creamy, about 15 minutes. Add the spinach and stir until wilted. Season with salt and pepper, if needed. Transfer to a serving bowl and serve.

CORNY SALAD



Corny Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 8

6 ears fresh corn
2 limes
2 tablespoons hot sauce, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
4 generous handfuls baby spinach, chopped
1 small red onion, chopped
1 red bell pepper, seeded and chopped
Salt and freshly ground black pepper

Steps:

  • Fill a tall pot with 2 to 3 inches of water. Bring to a boil. Add corn ears, cover pot reduce to simmer and cook 3 to 5 minutes depending on sweetness of corn and how crisp you like it. Remove and let cool enough to handle. Scrape corn from cobs by running knife along cob and balancing the corn upright on fat end of cob.
  • In a bowl combine the zest of 1 lime, the juice of 2 limes and the hot sauce. Whisk in extra-virgin olive oil, and add the spinach, onions, bell pepper and corn. Toss the salad to combine and season with salt and pepper, to taste.

WHEAT BERRY, ROASTED CORN AND SPINACH SALAD



Wheat Berry, Roasted Corn and Spinach Salad image

Adventure into a sassy salad bursting with whole-grain goodness and vitamin-rich spinach.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h

Yield 6

Number Of Ingredients 15

3 1/2 cups water
1 cup uncooked wheat berries
1/2 teaspoon salt
1 bag (12 oz) frozen corn
1 tablespoon vegetable oil
1/2 teaspoon salt
2 cups baby spinach leaves
1 cup cherry tomatoes
1/4 cup chopped onion
2 tablespoons white vinegar
1 teaspoon grated orange peel
2 tablespoons orange juice
2 tablespoons vegetable oil
1 tablespoon honey
1/8 teaspoon ground red pepper (cayenne)

Steps:

  • In 2-quart saucepan, heat water, wheat berries and 1/2 teaspoon salt to a rolling boil over high heat. Reduce heat to low; cover and simmer 1 hour 15 minutes to 1 hour 30 minutes or until tender. Drain; rinse with cold water to cool. Drain well.
  • Meanwhile, heat oven to 450°F. In ungreased 15x10x1-inch pan, evenly spread corn. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt. Bake 15 minutes to roast corn. Set aside.
  • In large bowl, stir together wheat berries, corn, spinach, tomatoes and onion.
  • In 1-cup measuring cup, mix dressing ingredients with wire whisk until well blended. Stir into salad. Let stand 15 minutes before serving to blend flavors.

Nutrition Facts : Calories 240, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 6 g, TransFat 0 g

SPINACH, CORN AND ROASTED PEPPER SALAD WITH CHIPOTLE DRESSING



Spinach, Corn and Roasted Pepper Salad with Chipotle Dressing image

Categories     Salad     Corn     Spinach     Bell Pepper     Fall     Cilantro     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

1 teaspoon ground cumin
3 tablespoons vegetable oil
1/4 cup fresh lime juice
1 1/2 teaspoons chopped canned chipotle chilies*
2 large red bell peppers
2 cups frozen yellow corn kernels, thawed
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 6-ounce bag fresh baby spinach leaves
Fresh cilantro leaves

Steps:

  • Stir cumin in small skillet over low heat just until fragrant, about 1 minute. Remove from heat. Whisk in oil, then lime juice and chipotle chilies. Season dressing to taste with salt and pepper.
  • Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Cut peppers into 1/2-inch-wide strips. Transfer to large bowl. Add corn, green onions, chopped cilantro and dressing and toss to coat. Add spinach to bowl and toss to blend. Sprinkle with cilantro leaves.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

SPINACH WITH CORN AND TOMATOES



Spinach With Corn and Tomatoes image

I believe this came in an email that I get from Martha Stewart magazine. Again, the photo looked delicious! This sounds like it would be great for vegetarians! I have not tried it, but if you do, I hope you enjoy!

Provided by Bobtail

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 teaspoons olive oil
4 cups Baby Spinach (about 5 ounces, finely sliced)
1 cup grape tomatoes, halved
1 teaspoon coarse salt
1/4 teaspoon fresh ground pepper
1 (10 ounce) package frozen corn kernels, thawed

Steps:

  • In a large saucepan, heat 2 teaspoons olive oil over medium-high heat.
  • Add 1 package (10 ounces) frozen corn kernels, thawed.
  • Cook until warmed through, 1 to 2 minutes.
  • Add 4 cups baby spinach (about 5 ounces), finely sliced.
  • Cook until wilted, 1 to 2 minutes.
  • Stir in 1 cup grape tomatoes, halved; cook until softened, 1 to 2 minutes.

Nutrition Facts : Calories 102, Fat 3, SaturatedFat 0.4, Sodium 611.4, Carbohydrate 18.8, Fiber 2.6, Sugar 0.1, Protein 3.4

SPINACH WITH CORN AND TOMATOES



Spinach with Corn and Tomatoes image

This summer salad is ideal for a picnic. Just prepare, chill, and go.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 10m

Number Of Ingredients 6

2 teaspoons olive oil
1 package (10 ounces) frozen corn kernels, thawed
4 cups baby spinach (about 5 ounces), finely sliced
1 cup grape tomatoes, halved
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • In a large saucepan, heat oil over medium-high heat. Add thawed corn; cook until warmed through, 1 to 2 minutes.
  • Add spinach; cook until wilted, 1 to 2 minutes. Stir in tomatoes; cook until softened, 1 to 2 minutes.
  • Season with salt and pepper. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate, covered, for up to 4 hours.)

Nutrition Facts : Calories 101 g, Fat 3 g, Fiber 3 g, Protein 3 g

SPINACH WITH CORN



Spinach With Corn image

Provided by Robert Farrar Capon

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 10-ounce package fresh spinach
4 tablespoons butter (or bacon fat)
1 clove garlic, minced
1 large shallot, minced
1 cup frozen kernel corn
2 tablespoons chopped fresh basil (or 1/2 teaspoon each ground cumin and coriander)
Salt as desired

Steps:

  • Wash spinach and chop coarsely.
  • Melt butter in large skillet, add garlic and shallot and cook over low heat until softened but not browned.
  • Add corn, cover skillet, raise heat to medium and cook 3 minutes.
  • Add spinach, basil (or other seasonings) and salt, cover skillet and cook until spinach is wilted (2-3 minutes.)

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 333 milligrams, Sugar 4 grams, TransFat 0 grams

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