ARUGULA AND CORN SALAD WITH ROASTED RED PEPPERS AND WHITE BEANS
Canned beans can also be used in this composed salad with a base of sweet corn and pungent arugula. Since you don't need a broth for this composed salad, canned beans will work, though I always prefer the flavor of beans I've cooked myself. I like to use a white bean, either a cannellini or a navy bean. I've always loved sweet corn with pungent arugula. I combine the two for a salad bed, which I top with the roasted peppers and beans. So the dish is really two salads, one on top of the other.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, side dish
Time 15m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Steam corn for 4 to 5 minutes, until just tender. Remove from heat, allow to cool, and cut kernels off cob. Combine with arugula in a large bowl.
- Remove seeds and membranes from roasted peppers and cut in 2-inch strips. Place in another bowl. Add beans, chives and basil and toss together.
- Whisk together vinegars, salt, garlic, mustard, and olive oil. Set aside 3 tablespoons of the dressing and toss the rest with beans and peppers. Season to taste with salt and pepper, and allow to sit for at least 15 minutes and for up to 3 days (in the refrigerator).
- Toss remaining dressing with arugula and corn. Line salad plates or a platter with arugula and corn mixture. Top with peppers and beans. Garnish with shaved Parmesan, and serve.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 544 milligrams, Sugar 5 grams, TransFat 0 grams
SWEET CORN AND ROASTED RED PEPPER ARUGULA SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Spread the almonds on a baking pan and bake until lightly toasted, about 6 minutes; let cool.
- Heat the cumin and 2 tablespoons of the oil in a medium skillet on medium heat until fragrant. Add the corn and saute until bright yellow, about 3 minutes.
- Meanwhile make the vinaigrette. Whisk together the vinegar, honey, mustard, chile, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk in the remaining 3 tablespoons oil to combine.
- Toss the arugula in a large bowl with the corn, red peppers and vinaigrette. Top with the almonds and serve.
ARUGULA AND PEPPER SALAD
Steps:
- In large bowl toss together arugula and red pepper and onion. In empty 16 oz. jar combine garlic, vinegar, mustard and olive oil. Secure lid and shake until well mixed. Drizzle over salad and toss well. Taste and season with salt and pepper.
ANTIPASTI SALAD WITH ARUGULA
Make and share this Antipasti Salad With Arugula recipe from Food.com.
Provided by Food.com
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the red wine vinegar, mustard, thyme, red chile flakes and garlic. Whisk in olive oil and season with salt and pepper to taste. Stir in chickpeas, salami, provolone and mozzarella. Cover and let marinate in the refrigerator until ready to serve or up to an hour.
- Just before serving, toss salad with arugula. Scatter the roasted red peppers over top. Season with salt and pepper to taste.
Nutrition Facts : Calories 428.2, Fat 30.1, SaturatedFat 8.2, Cholesterol 31.6, Sodium 1044.4, Carbohydrate 26.4, Fiber 5.1, Sugar 0.7, Protein 13.6
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, 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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