Fresh Corn & Arugula Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. 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.
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