AVOCADO & CORN SALAD
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
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
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
ARUGULA AND TOMATO SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 7
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.
WARM CORN AND TOMATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat a large nonstick skillet over medium high heat. Add oil, peppers, scallions and garlic. Cook 5 minutes, stirring frequently. Add corn to the pan and allow the liquids from frozen corn to cook out, about 3 minutes. Add tomatoes to the pan and the juice of 1 lime. Throw the lime halves right into the pan with the veggies, it will really punch up the flavor. Season with cumin, cayenne sauce, paprika, salt and pepper. Top with cilantro or parsley and transfer the warm salad to a serving dish.
ARUGULA, CORN AND HERB SALAD
The drought that much of the nation is experiencing this summer is expected to affect the price of milk and meat because of the feed corn that these commodities rely on. But interestingly, according to Bloomberg Businessweek, shoppers are not likely to see higher prices for corn on the cob because sweet corn is not as vulnerable to drought conditions. Corn on the cob that is sold in supermarkets is an irrigated crop, like other vegetables and fruits grown on large farms. However, smaller farms that sell their produce at farmers' markets in drought-stricken areas are having a difficult time with their yields, so you may see a spike in prices there. The season for good, fresh sweet corn is such a short one that I will pay the price for it, just as I'll spend money on heirloom tomatoes.
Provided by Martha Rose Shulman
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
ARUGULA, TOMATO AND CORN SALAD
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
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.
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 FRITTERS WITH ARUGULA AND WARM TOMATO SALAD
Categories Leafy Green Tomato Vegetable Appetizer Fry Vegetarian Cornmeal Corn Arugula Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 first-course servings
Number Of Ingredients 23
Steps:
- Prepare tomatoes:
- Cook white and pale green scallions in oil in a 10- to 12-inch nonstick skillet over moderate heat, stirring, until softened, 1 to 2 minutes. Add tomatoes, salt, and pepper and cook, stirring, until tomatoes begin to soften, 3 to 5 minutes. Remove from heat and stir in scallion greens. Transfer to a bowl and cool to warm.
- Make fritters while tomatoes cool:
- Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain in a sieve, then rinse under cold water and pat dry.
- Whisk together cornmeal, flour, salt, baking soda, and sugar in a bowl. Whisk together milk and egg in another bowl, then add to dry ingredients and stir until just combined (do not overmix). Stir in corn.
- Heat oil in cleaned skillet over moderate heat until hot but not smoking. Working in batches of 4, spoon 1 heaping tablespoon batter per fritter into skillet and fry, turning over once, until lightly browned, about 4 minutes total. Transfer with a spatula to paper towels to drain.
- Prepare arugula:
- Whisk together vinegar, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add arugula and toss to coat.
- Divide arugula, fritters, and tomatoes among 8 small plates.
WARM CORN SALAD
This salad goes great with steak. No sugar is added, but it's so sweet!
Provided by jennynoe
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the butter in a saucepan over medium heat, and stir in the corn and onion. Cook 5 minutes, until heated through. Mix in parsley, and season with salt and pepper. Garnish with chives to serve.
Nutrition Facts : Calories 77.2 calories, Carbohydrate 15.1 g, Cholesterol 2.7 mg, Fat 1.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 19.1 mg, Sugar 2.9 g
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, 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
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