Fresh Corn & Arugula Salad Recipe

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Fresh Corn & Arugula Salad Recipe
Fresh Corn & Arugula Salad Recipe photo by Taste of Home
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Fresh Corn & Arugula Salad Recipe

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

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

In a small bowl, whisk vinaigrette ingredients until blended.
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.
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, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Fresh Corn & Arugula Salad in Taste of Home June/July 2013

Nutritional Facts

1-1/2 cups: 171 calories, 14g fat (2g saturated fat), 2mg cholesterol, 120mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2-1/2 fat, 1/2 starch.

  • 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
  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, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Fresh Corn & Arugula Salad in Taste of Home June/July 2013

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Reviews forFresh Corn & Arugula Salad

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MY REVIEW
GitcheeGumeeGal User ID: 6542016 118334
Reviewed Jul. 19, 2013

"We liked this salad a lot. The vinaigrette was super easy and tasty, especially using herbs we just picked from our garden! I roasted the corn (in their husks) at 375 until tender, then finished them (without husks) on the grill for a real flavor boost. I also substituted roasted red peppers for the tomatoes (hubby is a picky eater) and that added even more flavor to the dish!"

MY REVIEW
hbaseley User ID: 3311639 178680
Reviewed Jun. 18, 2013

"We liked this. My husband thought given the work (he grilled the corn) it could have had more flavor, but that could be the cob we had. The salad did have a great presentation, and I think the flavor will appeal to a wide variety of pallets, so I will try again."

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