Corny Lettuce Salad Recipes

HOLIDAY LETTUCE SALAD

Holiday Lettuce Salad image

Light with a hint of sweetness, this lettuce salad recipe will make everyone excited to eat their fruits and vegetables. -Bryan Braack, Eldridge, Iowa

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 14 servings (1 cup each).

Number Of Ingredients 12

Ingredients

10 cups torn romaine
2 medium red apples, cubed
2 medium pears, cubed
1 cup shredded Swiss cheese
1/2 cup dried cranberries
6 tablespoons lemon juice
3 tablespoons canola oil
3 tablespoons light corn syrup
1-1/2 teaspoons grated onion
1-1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 cup chopped lightly salted cashews

Steps:

In a salad bowl, combine the first five ingredients. , For dressing, in a small bowl, whisk lemon juice, oil, corn syrup, onion, mustard and salt. Pour over romaine mixture; toss to coat. Sprinkle with cashews.

Nutrition Facts : Calories 144 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 134mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

CORNY LETTUCE SALAD

Corny Lettuce Salad image

It takes no time to toss together the corn, lettuce and red peppers in my Corny Lettuce Salad. People love the sweet and tangy homemade dressing and the nutty crunch of poppy seeds. I've taken it to potlucks and picnics and it's gone in no time!

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3 cups shredded lettuce
3/4 cup fresh or frozen corn, thawed
2 tablespoons sugar
2 tablespoons cider vinegar
1-1/2 teaspoons poppy seeds
1/2 teaspoon grated onion
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/4 cup vegetable oil
1/4 cup finely chopped sweet red pepper

Steps:

In a salad bowl, toss the lettuce and corn. In a small bowl, combine the sugar, vinegar, poppy seeds, onion, salt and mustard; gradually whisk in oil. Pour over salad and toss to coat. Sprinkle with red pepper.

Nutrition Facts : Calories 187 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 2g fiber), Protein 2g protein.

DOUBLE CORN SALAD

Double corn salad image

Really nice as a tasty lunch served with warm wraps or as part of a bigger spread.

Provided by Jamie Oliver

Time 30m

Yield 4 to 6

Number Of Ingredients 14

Ingredients

rapeseed oil
50 g popping corn
chipotle Tabasco sauce
4 corn on the cob
1 iceberg lettuce
4 spring onions
30 g mature Cheddar cheese
30 g blue cheese
6 tablespoons natural yoghurt
¼ of a clove of garlic
2 teaspoons English mustard
2 tablespoons white wine vinegar
1 teaspoon Worcestershire sauce
4 sprigs of fresh coriander

Steps:

Place a large non-stick frying pan on a high heat with 1 tablespoon of oil, then add the popping corn and cover with a lid. Once popped, add a few generous shakes of Tabasco, toss together and tip into a large salad bowl.
In the same pan, grill the corn until lightly charred all over, turning regularly, then remove.
Trim and roughly chop the lettuce, and trim and finely slice the spring onions, then add to the bowl.
Break the cheeses into a blender, and spoon in the yoghurt. Peel and add the garlic, followed by the mustard, vinegar and Worcestershire sauce, then blitz until smooth, and season to taste with sea salt and black pepper.
Carefully slice off the corn kernels and add to the bowl. Pour over the dressing, toss together and pick over the coriander leaves, then serve straight away.

Nutrition Facts : Calories 248 calories, Fat 12.5 g fat, SaturatedFat 4.5 g saturated fat, Protein 11.9 g protein, Carbohydrate 22.5 g carbohydrate, Sugar 6.8 g sugar, Sodium 0.7 g salt, Fiber 2.1 g fibre

GREEN SALAD WITH GRILLED CORN, CHEESE, BASIL, AND GRILLED-TOMATO VINAIGRETTE

Green Salad with Grilled Corn, Cheese, Basil, and Grilled-Tomato Vinaigrette image

Tomatoes grilled to the point of collapse are the key to this savory, chunky dressing.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 45m

Number Of Ingredients 9

Ingredients

2 ears corn, husked
1 large tomato (3/4 pound)
4 tablespoons extra-virgin olive oil, divided
Coarse salt
2 teaspoons red-wine vinegar
1/2 teaspoon minced garlic (from 1 small garlic clove)
2 heads Boston lettuce, trimmed, leaves separated
1 cup fresh basil leaves
4 ounces caciocavallo or Parmesan cheese, shaved

Steps:

Preheat grill to medium-high. Grill corn, turning, until charred on all sides, about 5 minutes. When cool enough to handle, cut kernels from ears.
Cut tomato in half. Toss with 1 tablespoon oil; season with salt. Grill tomato, turning, until charred and softened, 5 to 6 minutes. Transfer to a bowl. When cool enough to handle, remove skin and core; smash flesh with fingers. Whisk in vinegar, garlic, remaining 3 tablespoons oil, and 1 teaspoon salt.
Combine corn, lettuce, basil, and cheese. Toss with dressing, and season with salt if necessary. Serve immediately.

CORN AND BELL PEPPER SALAD

Corn and Bell Pepper Salad image

Categories Salad Leafy Green Vegetable Low Cal Corn Bell Pepper Summer Bon Appétit

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 11

Ingredients

1 10-ounce package frozen whole kernel corn, cooked according to package directions, drained
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 green onions, chopped
2 tablespoons (generous) chopped fresh cilantro
2 tablespoons olive oil
2 teaspoons fresh lime juice
1/4 teaspoon ground cumin
Salt and fresh ground pepper
Red lettuce leaves
Fresh cilantro sprigs

Steps:

Mix first 8 ingredients in medium bowl. Season with salt and pepper. Place red lettuce leaves on plates. Spoon salad onto lettuce. Top with fresh cilantro sprigs and serve.

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