WHEAT BERRY, GRILLED CORN AND SPINACH SALAD
Honest to goodness, this distinctive salad is definitely delicious!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- In 2-quart saucepan, heat water, wheat berries and salt to a rolling boil over high heat. Reduce heat to low; cover and simmer 1 1/4 to 1 1/2 hours or until tender. Drain; rinse with cold water to cool. Drain well.
- Heat gas or charcoal grill. Place corn on grill over medium-high heat. Cover grill; cook 12 to 15 minutes, turning frequently, until tender. Cool slightly; cut corn from ears to measure about 2 cups.
- In large bowl, stir together wheat berries, corn, tomatoes, spinach and onion.
- In 1-cup measuring cup, mix vinegar, orange peel, orange juice, oil, honey, salt and red pepper with wire whisk. Stir into wheat berry mixture. Let stand 15 minutes before serving.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 6 g, TransFat 0 g
CORN AND SPINACH SALAD
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
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.
SPINACH AND GRILLED CORN SALAD
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
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.
GRILLED CORN AND TOMATO SALAD
Provided by Michael Symon : Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak the corn in its husks in a bowl of heavily salted water overnight in the refrigerator. Keep the ears submerged below the surface of the water with a plate weighted down with a heavy can.
- Prepare and preheat your lump charcoal grill to medium low.
- Put the corn, still in its husks, on the grill, cover, and cook, turning occasionally, for 20 minutes.
- Meanwhile, in a large bowl, combine the garlic, jalapeño and a large pinch of salt. Add the lime zest, lime juice and olive oil and whisk to combine. Add the avocado, tomatoes, scallions and cilantro and toss gently to combine.
- Remove the corn from the grill. When cool enough to handle, peel back the husks, discard the silk and slice the kernels off the cobs with a knife. Add to the bowl of vegetables. Toss to combine. Season with salt and pepper.
GRILLED PEACH AND CORN SALAD
You'll find peaches and corn next to each other at the farmers' market starting in mid-to-late summer, so why not put them together? We love the combo in this grilled warm-weather salad. (It's also great in muffins and scones.)
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium-high heat. Drizzle some olive oil on the corn and peaches and sprinkle with salt and pepper. Grill the corn and peaches, turning them periodically, until they develop dark grill and char marks on all sides, 6 to 8 minutes for the peaches and 10 to 12 minutes for the corn. Let cool slightly.
- Meanwhile, whisk together the olive oil, vinegar, mustard, Fresno pepper, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Cut the corn kernels from the cobs and discard the cobs. Slice the peach wedges crosswise so each piece has some grill marks. Add the corn kernels and sliced peaches to the large bowl of dressing along with the almonds and feta. Toss gently to coat. Check for seasoning and add more salt and pepper to taste.
- Arrange a bed of arugula on a large platter. Top with the peach and corn salad.
Nutrition Facts : Calories 178, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 272 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 4 grams, Sugar 8 grams
SPINACH SALAD WITH CHICKEN, CORN, TOMATOES, AND FETA
For a quick, easy, and delicious meal, make this salad for supper in under 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- Heat a grill or grill pan to high. Clean and lightly oil hot grill. Season chicken cutlets with salt and pepper. Grill chicken until cooked through, 1 to 2 minutes per side, flipping once. Transfer to a cutting board and let rest 5 minutes before cutting crosswise into strips.
- In a large bowl, whisk together lemon juice and olive oil; season with salt and pepper. Add chicken, spinach, tomatoes, feta, and corn; toss to combine.
Nutrition Facts : Calories 320 g, Fat 14 g, Fiber 6 g, Protein 30 g, SaturatedFat 5 g
LAYERED GRILLED CORN SALAD
This has been a go-to dish for me throughout the years. It's great as a side or can be served for a light lunch in lettuce cups, with warm crusty bread. -Angela Smith, Bluffton, South Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Brush corn with oil. Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly., Cut corn from cobs; transfer to a small bowl. Stir in salt, pepper and pepper flakes. In a 2-qt. glass bowl, layer a third of each of the following: corn, tomatoes, onion and basil. Repeat layers twice. Pour dressing over top; refrigerate at least 1 hour.
Nutrition Facts : Calories 224 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 656mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
GRILLED CORN SALAD
A colorful variety of corn, cherry and/or yellow tomatoes, spinach, and fresh oregano, are tossed in prepackaged, reduced-calorie Italian dressing for a low-fat, tangy, vegetable salad. From Better Homes and Gardens
Provided by AZPARZYCH
Categories Spinach
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Remove husks and silks from corn. Brush with some of the salad dressing. Grill on the rack of an uncovered grill directly over medium heat for 15 to 20 minutes or until tender; turning often. (Or place in a shallow baking pan; bake in a 425 degree F oven for 30 minutes, turning once.) When corn is cool enough to handle, cut kernels from cobs (you should have about 2 cups kernels).
- In a large bowl, combine corn kernels, spinach, tomatoes, and snipped herb. Add remaining salad dressing; toss gently to coat.
- To serve, spoon corn mixture into 6 small mugs or bowls. Sprinkle with Parmesan cheese. If desired, top with oregano leaves.
- **Make-Ahead Directions: Prepare as directed through Step 2. Cover and chill in an airtight container for up to 24 hours.
SPINACH WITH CORN
Provided by Robert Farrar Capon
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
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
SUMMER GRILLED CORN SALAD
This easy to make, summer grilled corn salad is the ultimate summer salad and is totally addictive. It is made with fresh and healthy ingredients to get the best results. Enjoy as a side with any main dish. Try it with Mexican pulled chicken, or oven-grilled chicken.
Provided by Aroma and Essence
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cook the corn on the preheated grill, turning often to ensure even cooking, until browned, about 10 minutes.
- Using a sharp knife, shuck the corn and toss the cobs. Place the corn in a large mixing bowl.
- Transfer tomatoes, onion, jalapeno, lime juice, oil, cumin, paprika, and salt to the bowl; mix to combine.
Nutrition Facts : Calories 187.2 calories, Carbohydrate 28.9 g, Fat 8.6 g, Fiber 5.5 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 24.5 mg, Sugar 5.3 g
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