Arugula, Tomato And Corn Salad
Serves: 3
Felicia King
1 January 1970
Based on User reviews:
47
Spice
60
Sweetness
64
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Balsamic Vinegar3 tbsps
Basil (chopped fresh)2 large
Garlic Cloves (minced)3 tsp
Rosemary (minced fresh)8 cups
Arugula (about 4 ounces)1 cup
Pecan (toasted)Directions:
1
Toss salad with enough dressing to coat evenly
2
Add arugula, quartered tomatoes and pecans to bowl with corn
3
Whisk 1/2 cup oil, vinegar, basil, diced tomatoes, garlic and rosemary in small bowl until well blended
4
Season to taste with salt and pepper
5
Preheat broiler
6
Brush corn with 1 teaspoon oil
7
Sprinkle with salt and pepper
8
Broil corn until crisp-tender and golden brown in spots, turning frequently, about 7 minutes
9
Cool
10
Cut corn kernels off cob
11
Place kernels in large bowl
12
Season with salt and pepper
13
Garnish salad with shaved Parmesan cheese and serve
14
Whisk 1/2 cup oil, vinegar, basil, diced tomatoes, garlic and rosemary in small bowl until well blended
15
Season to taste with salt and pepper
16
Preheat broiler
17
Brush corn with 1 teaspoon oil
18
Sprinkle with salt and pepper
19
Broil corn until crisp-tender and golden brown in spots, turning frequently, about 7 minutes
20
Cool
21
Cut corn kernels off cob
22
Place kernels in large bowl
23
Add arugula, quartered tomatoes and pecans to bowl with corn
24
Toss salad with enough dressing to coat evenly
25
Season with salt and pepper
26
Garnish salad with shaved Parmesan cheese and serve