Breadcrumbs

fresh corn and aruguala salad

Total Time: 30 Minutes + Cooling
Prep Time:  20 Minutes
Grill:  10 Minutes + Cooling

Ingredients

Yield:  6 Servings

Basil Vinaigrette 

    • 1/2 cup olive oil
    • 1/4 cup balsamic vinegar
    • 3 Tbsp minced fresh basil
    • 1 tsp chopped shallot
    • 1 tsp fresh rosemary
    • 1 tsp lemon juice
    • 1/4 tsp salt
    • 1/4 tsp pepper

Salad

    • 2 ears fresh corn, husked
    • 1 tsp 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 together the vinaigrette ingredients.
    2. Brush corn with oil; grill, covered, over medium heat or broil 4 inches from heat 8-10 min 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. Top with cheese.

 

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