ARUGULA-CORN SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
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
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, TOMATO AND CORN SALAD
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
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
BACON, ARUGULA, TOMATO AND ROASTED CORN SALAD
Provided by Cooking Channel
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Put the bacon in a small skillet and cook over medium heat until rendered and just crisp and not black, about 8 minutes. Transfer to a paper towel to drain. Reserve some of the bacon fat.
- Brush the corn lightly with the bacon fat and put on a baking sheet. Roast the corn, turning once or twice, until the some of the kernels get a little burnished, 15 to 20 minutes. Cool. (Alternatively, the corn can be cooked on a hot grill for about 10 minutes).
- Dice and chunk up the tomatoes - it's kind of great if they aren't all uniform. Put the pieces into a big salad bowl and season with salt and pepper. Don't be shy - tomatoes come alive with salt and pepper. Strip the leaves off the thyme sprigs right into the tomatoes. Toss together lightly and set aside to get juicy.
- Whisk the vinegar, mustard, 1/4 teaspoon salt and some pepper in bowl. Gradually whisk in the olive oil to make a smooth dressing.
- Slice the kernels off the cobs add to the salad with the bacon. Add the arugula, season with salt and pepper and toss lightly to combine. Serve.
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.
ARUGULA, CORN, AND TOMATO SALAD WITH SHAVED PARMESAN
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
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
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
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 AND TOMATO SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pick over the arugula leaves and discard any tough stems. Rinse and drain the leaves well. Pat them dry. Place the arugula, tomatoes, onion and parsley in a salad bowl.
- Place the vinegar in a small bowl. Add salt and pepper. Start beating while gradually adding the oil. Pour the sauce over the salad, toss and blend well.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 400 milligrams, Sugar 4 grams
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
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- 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.
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