Corn Cherry Tomato Arugula And Blue Cheese Salad Recipes

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CORN, CHERRY TOMATO, ARUGULA AND BLUE CHEESE SALAD



Corn, Cherry Tomato, Arugula and Blue Cheese Salad image

Categories     Salad     Leafy Green     Tomato     Vegetable     No-Cook     Vegetarian     Blue Cheese     Corn     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

2 3/4 cups fresh corn kernels or frozen, thawed, drained
1 1-pint basket cherry tomatoes, halved
4 celery stalks, chopped
1/2 red onion, chopped
2 1/2-ounce packages arugula, stems trimmed, leaves chopped
2 tablespoons balsamic vinegar
1/3 cup olive oil
1 cup crumbled blue cheese (about 4 ounces)

Steps:

  • Combine first 5 ingredients in large bowl. Place vinegar in small bowl; gradually mix in oil. Season with salt and pepper. Add 3/4 cup blue cheese. Pour dressing over salad and toss to coat. Garnish with remaining 1/4 cup cheese. (Can be prepared 4 hours ahead. Cover and chill.)

ARUGULA SALAD WITH GRILLED CHICKEN, CORN, TOMATOES, AND BLUE CHEESE



Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese image

Sweet corn and sharp Gorgonzola cheese bring a pleasing contrast of flavors to this grilled-chicken salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 8

2 tablespoons olive oil, plus more for grates
1 pound chicken cutlets
Coarse salt and ground pepper
4 ears corn, husks and silks removed
2 tablespoons fresh lemon juice
1 pound arugula (about 3 bunches), thick stems removed
2 large tomatoes, sliced into wedges
1/2 cup crumbled Gorgonzola (2 ounces)

Steps:

  • Heat grill to high; clean and lightly oil hot grates. Season chicken with salt and pepper. Grill until opaque throughout, 1 to 2 minutes per side. Let rest 5 minutes; cut into strips.
  • Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
  • In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula, tomatoes, Gorgonzola, chicken, and corn and toss to combine. Serve immediately.

Nutrition Facts : Calories 347 g, Fat 15 g, Fiber 5 g, Protein 31 g

ARUGULA, FRESH CORN AND TOMATO SALAD



Arugula, Fresh Corn and Tomato Salad image

Make and share this Arugula, Fresh Corn and Tomato Salad recipe from Food.com.

Provided by dicentra

Categories     Corn

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup champagne vinegar or 1/4 cup white wine vinegar
1/4 cup minced shallot
salt & freshly ground black pepper
6 ears white corn, with small kernels shucked
1/2 cup extra virgin olive oil
8 cups arugula
3 pints cherry tomatoes, halved

Steps:

  • In a large bowl, mix the Champagne vinegar with the minced shallots and season the mixture with salt and pepper.
  • Let the shallots stand in the vinegar for 10 minutes. Meanwhile, using a sharp, thin knife and working over another bowl, cut the kernels from the ears of white corn.
  • Whisk the olive oil into the Champagne vinegar and shallots until blended. Add the arugula and toss with the dressing.
  • Add the cherry tomatoes and the corn kernels and toss gently. Transfer the salad to a large platter, scatter the nasturtiums on top and serve.

Nutrition Facts : Calories 412.2, Fat 29.3, SaturatedFat 4.1, Sodium 44, Carbohydrate 37.6, Fiber 7, Sugar 11.1, Protein 7.6

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