Fresh Corn & Arugula Salad

Name: Fresh Corn & Arugula Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings.
Cuisine: Asian Appetizers, Asian Salad Recipes, Asian Vegetarian Recipes, Indian Recipes, Italian Recipes, Italian Salad Recipes, Italian Vegetarian Recipes
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

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

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.

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.

Nutrition 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.

Reviews

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Average Rating:

austinlc

Jun 29, 2019

Family favorite. Omitted nuts and did not grill corn. A significant amount of leftover dressing.
GitcheeGumeeGal

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!
hbaseley

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.