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Fresh Corn & Arugula Salad Recipe

Fresh Corn & Arugula Salad Recipe

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
TOTAL TIME: Prep: 20 min. Grill: 10 min. + cooling YIELD:6 servings

Ingredients

  • BASIL VINAIGRETTE:
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 tablespoons minced fresh basil
  • 1 teaspoon chopped shallot
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • SALAD:
  • 2 ears fresh corn, husked
  • 1 teaspoon olive oil
  • 8 cups fresh arugula or baby spinach
  • 4 plum tomatoes, quartered
  • 1/4 cup pecan halves, toasted
  • 1/4 cup shaved Parmesan cheese

Directions

  • 1. In a small bowl, whisk vinaigrette ingredients until blended.
  • 2. 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.
  • 3. 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. Yield: 6 servings.
Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Nutritional Facts

1-1/2 cups equals 171 calories, 14 g fat (2 g saturated fat), 2 mg cholesterol, 120 mg sodium, 9 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2-1/2 fat, 1/2 starch.