Arugula Corn Salad With Bacon Recipes

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ARUGULA-CORN SALAD



Arugula-Corn Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Juice of 2 limes
1/4 cup chopped fresh cilantro
1/4 cup grapeseed oil
2 tablespoons sour cream
Kosher salt and freshly ground black pepper
2 ears corn, shucked
5 ounces baby arugula
1 red bell pepper, chopped
1 cup grape tomatoes, halved

Steps:

  • For the cilantro-lime dressing: In a cruet, shake together the lime juice, cilantro, grapeseed oil, sour cream and some salt and pepper until creamy. Set aside until ready to serve the salad.
  • For the arugula-corn salad: Bring a large pot of water to a boil. Add the corn and cook until crisp-tender, about 5 minutes. Rinse under cold water to cool. Cut the kernels from the cobs.
  • Combine the arugula, bell peppers, grape tomatoes and corn kernels in a large bowl. Add the dressing and toss to coat.

ARUGULA, CORN AND HERB SALAD



Arugula, Corn and Herb Salad image

Corn, lightly steamed and cut off the cob, is terrific in salads. It goes very nicely with arugula, the sweet corn providing a beautiful contrast to the pungent salad green. Although we don't think of corn as a nutritional powerhouse, it's a good source of several nutrients, including thiamin (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorus and manganese. A cup of corn supplies 19 percent of the recommended daily dose of folate, and about a quarter of the daily value for thiamin.

Provided by Martha Rose Shulman

Categories     salads and dressings, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

1 large ear of corn
6 ounces baby arugula, washed and spun dry
2 tablespoons chopped or slivered fresh herbs, like basil, tarragon, chives, parsley, marjoram
1 ounce shaved Parmesan
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon Dijon mustard
1 small garlic clove, puréed (optional)
Salt and freshly ground pepper
1/4 cup extra virgin olive oil
2 medium-size ripe tomatoes, cut in wedges

Steps:

  • Steam the corn until tender, 4 to 5 minutes. When it is cool enough to handle, cut the kernels from the cobs.
  • Combine the corn, arugula, herbs and Parmesan in a salad bowl. In a small bowl or measuring cup, whisk together the sherry vinegar, balsamic vinegar, Dijon mustard, garlic, salt, pepper and olive oil.
  • Just before serving, toss the salad with the dressing. Garnish with the tomato wedges and serve.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 265 milligrams, Sugar 3 grams, TransFat 0 grams

BACON, ARUGULA, TOMATO AND ROASTED CORN SALAD



Bacon, Arugula, Tomato and Roasted Corn Salad image

Provided by Cooking Channel

Time 45m

Yield 4 servings

Number Of Ingredients 9

3 thick slices bacon, cut crosswise into lardons (1/2-inch chubby pieces)
3 ears corn, shucked
2 pounds mixed colors and sizes heirloom tomatoes
Kosher salt and freshly ground black pepper
1 healthy-size sprig fresh thyme
4 teaspoons white wine vinegar
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
6 cups baby arugula or other baby lettuces (about 8 ounces)

Steps:

  • Preheat the oven to 450 degrees F.
  • Put the bacon in a small skillet and cook over medium heat until rendered and just crisp and not black, about 8 minutes. Transfer to a paper towel to drain. Reserve some of the bacon fat.
  • Brush the corn lightly with the bacon fat and put on a baking sheet. Roast the corn, turning once or twice, until the some of the kernels get a little burnished, 15 to 20 minutes. Cool. (Alternatively, the corn can be cooked on a hot grill for about 10 minutes).
  • Dice and chunk up the tomatoes - it's kind of great if they aren't all uniform. Put the pieces into a big salad bowl and season with salt and pepper. Don't be shy - tomatoes come alive with salt and pepper. Strip the leaves off the thyme sprigs right into the tomatoes. Toss together lightly and set aside to get juicy.
  • Whisk the vinegar, mustard, 1/4 teaspoon salt and some pepper in bowl. Gradually whisk in the olive oil to make a smooth dressing.
  • Slice the kernels off the cobs add to the salad with the bacon. Add the arugula, season with salt and pepper and toss lightly to combine. Serve.

GRILLED BACON SALAD WITH ARUGULA AND BALSAMIC



Grilled Bacon Salad with Arugula and Balsamic image

A very easy and simple recipe that surely everybody will love! It is also KETO.

Provided by lindarosario

Categories     Meat and Poultry Recipes     Pork     Bacon     Salad

Time 15m

Yield 4

Number Of Ingredients 8

4 ounces arugula
8 ounces thick-cut bacon
½ cup grape tomatoes, halved
⅛ cup shaved Parmesan cheese, or to taste
1 tablespoon balsamic vinegar, or to taste
1 tablespoon olive oil, or as needed
sea salt to taste
freshly ground pepper to taste

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Lay bacon slices on the hot grill; cook until brown on the bottom, about 2 minutes. Flip and cook 1 minute more. Transfer to a plate.
  • Tear arugula into bite-sized pieces and arrange over the bacon. Scatter tomatoes and Parmesan cheese on top. Drizzle very lightly with olive oil and a few drops of balsamic vinegar. Season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 3 g, Cholesterol 22.6 mg, Fat 12.1 g, Fiber 0.7 g, Protein 8.7 g, SaturatedFat 3.5 g, Sodium 555.9 mg, Sugar 1.2 g

CORN SALAD WITH ARUGULA



Corn Salad with Arugula image

This is a wonderful way to use canned corn in a crowd-pleasing yet sophisticated salad. Be sure to use the soft goat cheese that comes in a log or pyramid. That way, you can slice it and your guests can choose as much as they want. Another tip is to mix the corn, onion, and dressing beforehand in a plastic container and give it a quick shake before assembling your salad. This makes it perfect for potlucks!

Provided by SPetrocelly

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
salt and ground black pepper to taste
1 (11 ounce) can whole kernel corn, drained
½ cup finely chopped sweet onion
3 cups baby arugula
2 ounces goat cheese, cut into 1/2-inch slices - or more to taste

Steps:

  • Whisk olive oil, vinegar, salt, and pepper together in a large bowl. Mix corn and onion into the balsamic dressing. Refrigerate for flavors to blend, about 30 minutes.
  • Spread arugula onto a serving plate; top with corn mixture and goat cheese slices.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 18.5 g, Cholesterol 11.2 mg, Fat 15.2 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 4.5 g, Sodium 309.3 mg, Sugar 5 g

ARUGULA CORN SALAD WITH BACON RECIPE



Arugula Corn Salad With Bacon Recipe image

Make and share this Arugula Corn Salad With Bacon Recipe recipe from Food.com.

Provided by dicentra

Categories     Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 large ears of corn
2 cups of chopped arugula (about one bunch)
4 slices cooked bacon, chopped
1/3 cup chopped green onion
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/8 teaspoon ground cumin
salt & freshly ground black pepper

Steps:

  • Cook the corn ears, in their husks, either on the grill for a smokey flavor, or by steaming in a large covered stock pot with an inch of boiling water at the bottom of the pot, for 12-15 minutes.
  • Let the corn cool (can run under cold water to speed up the cooling), remove the husks and silk. I recommend cooking the corn in the husks for the added flavor that the husks impart.
  • If you boil or steam the corn ears after you've already husked them, or if you cook them in the microwave, reduce the cooking time by a few minutes.To remove the kernels from the cobs, stand a corn cob vertically over a large, shallow bowl.
  • Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob. Note: it may help to work over a low table, to be in a better ergonomic position to cut the cobs this way.
  • In a medium sized bowl, mix together the corn, chopped arugula, bacon, and onions. In a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin.
  • Mix dressing into salad just before serving. Taste and add more vinegar if necessary to balance the sweetness of the corn.

Nutrition Facts : Calories 201.5, Fat 8.7, SaturatedFat 2, Cholesterol 8.8, Sodium 210.5, Carbohydrate 27.9, Fiber 3.2, Sugar 9.3, Protein 8.1

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