Corn And Spinach Salad Food

CORN AND SPINACH SALAD

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.

SPINACH AND GRILLED CORN SALAD

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.

CORNY SALAD

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.

GARLICKY CREAMED CORN AND SPINACH

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.

CORN AND KALE SALAD

Steps:

• Bring a large pot of water to a boil. Add corn to boiling water and turn off heat. Let corn soak in hot water for 5 minutes. Remove the corn, reserving the cooking water in the pot. Set corn aside to cool before slicing kernels from the cobs into a mixing bowl.
• Return the pot of water to a boil; add kale and 1 teaspoon salt. Boil kale until bright green and tender, about 5 minutes; drain and set kale aside to cool. Once cool enough to handle, squeeze as much liquid from the kale as you can. Separate leaves and add to bowl with corn kernels.
• Stir red bell pepper, pineapple juice, olive oil, salsa, Cajun seasoning, garlic powder, and onion powder into the corn and kale.

WATERMELON SPINACH SALAD

Steps:

• In a blender, combine the vinegar, sugar, mustard, onion powder and salt. Cover and process until sugar is dissolved. Continue processing while adding oil in a steady stream. Add onion and poppy seeds; process until blended., In a large salad bowl, combine the spinach, watermelon, grapes and raspberries; sprinkle with almonds. Serve with vinaigrette.

SPINACH WITH CORN

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.)

SPINACH, CORN AND ROASTED PEPPER SALAD WITH CHIPOTLE DRESSING

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

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.

WHEAT BERRY, ROASTED CORN AND SPINACH SALAD

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.

SPINACH SALAD WITH CHICKEN, CORN, TOMATOES, AND FETA

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.