Grilled Corn Peach And Spinach Salad With Honey Lime Dressing Food

GRILLED CORN, PEACH AND SPINACH SALAD WITH HONEY LIME DRESSING

Steps:

• In a small bowl, whisk together all dressing ingredients until smooth. Set aside.
• Spray each side of the corn with non-stick spray. Sprinkle salt and pepper over each ear of corn.
• Broil or grill the corn for about 5-8 minutes per side, until it starts to brown. Remove from oven and set aside to cool.
• Slice kernels off the corn and place in a salad bowl. Add spinach, peaches and shallots.
• Drizzle dressing over the salad. (You may not need all of it, start with half and see how much more you need.)
• Serve immediately.
• Dressing can be made a couple of days ahead of time and stored in the fridge in an airtight container.
• Corn can be grilled a day or two ahead of time.

GRILLED CORN SALAD WITH LIME VINAIGRETTE

Steps:

• Preheat the grill to high heat.
• Place the corn on the grill and roast, turning frequently, until the outside of the corn is lightly charred, 7 to 10 minutes. Allow the corn to cool completely. Cut the corn kernels off the cobs and dump them into a large bowl.
• Add the cherry tomatoes, avocado, bell pepper, onion and cilantro to the corn and toss gently to combine. Set aside.
• For the dressing, combine the avocado oil, honey, hot sauce, garlic, lime juice, salt and pepper in a small bowl, whisking to dissolve the honey and salt. Pour over the salad and toss gently to combine. Refrigerate until ready to serve. Serve as a side dish or with chips.

FRESH CORN SALAD WITH HONEY LIME VINAIGRETTE

Steps:

• Whisk together lime juice and honey.
• Add jalapeno, cilantro, and salt and set aside.
• Cut corn off cobs leaving some pieces large.
• Add to dressing.
• Add spinach, tomato and cucumber and mix well.
• This salad tastes best after about half an hour when the spinach has wilted and the flavors have had time to meld.

GRILLED CORN SALAD WITH HONEY GARLIC DRESSING

Steps:

• Preheat the broiler or grill to moderate. Remove the husks and silks from the corn.
• Rub the canola oil over the corn and season it with salt and black pepper. Broil or grill it for about 6 minutes or until the ears are golden brown.
• Let the corn cool down, then remove the kernels, and combine them with the cherry tomatoes, red onion, and red bell pepper.
• Combine the olive oil, honey, lime juice, garlic, jalapeno, and cilantro to make the salad dressing and add salt and black pepper to taste.
• Stir the dressing into the corn mixture. Arrange the arugula in a big serving bowl and top it with the corn mixture. Garnish the corn salad with the fresh parsley. Serve at room temperature.

SPINACH SALAD WITH CHILI LIME DRESSING

Steps:

• If using bulk spinach, remove stems, wash, pat dry and tear into bite-sized pieces.
• Combine spinach, avocado and jicama in large bowl; set aside.
• Combine oil and next 6 ingredients in a jar; cover tightly and shake vigorously.
• Drizzle dressing over salad and toss gently to coat.
• Sprinkle with sunflower kernels; serve immediately.