Spinach And Grilled Corn Salad Recipes

CORN AND SPINACH SALAD

Steps:

• In a small heavy skillet, cook walnuts over medium heat until toasted, about 3 minutes. Sprinkle with sugar and vinegar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., In a large bowl, combine the spinach, red pepper, onion, corn, cheese and cranberries; sprinkle with walnuts. In a small bowl, whisk the dressing ingredients. Serve with salad.

SPINACH AND GRILLED CORN SALAD

Steps:

• Preheat grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 2 seconds). Lightly brush corn with oil, then season with salt and pepper. Grill corn, turning, until tender and blackened in places, about 8 minutes. Let cool slightly. Stand a cob on end, and carefully cut off kernels with a sharp knife using a downward motion. Repeat with other ear.
• Put vinegar in a small bowl, and add oil in a slow, steady stream, whisking constantly, until emulsified. Combine spinach, onion, and grilled corn in a serving bowl; season with salt and pepper. Toss salad with dressing just before serving.

WHEAT BERRY, GRILLED CORN AND SPINACH SALAD

Steps:

• In 2-quart saucepan, heat water, wheat berries and salt to a rolling boil over high heat. Reduce heat to low; cover and simmer 1 1/4 to 1 1/2 hours or until tender. Drain; rinse with cold water to cool. Drain well.
• Heat gas or charcoal grill. Place corn on grill over medium-high heat. Cover grill; cook 12 to 15 minutes, turning frequently, until tender. Cool slightly; cut corn from ears to measure about 2 cups.
• In large bowl, stir together wheat berries, corn, tomatoes, spinach and onion.
• In 1-cup measuring cup, mix vinegar, orange peel, orange juice, oil, honey, salt and red pepper with wire whisk. Stir into wheat berry mixture. Let stand 15 minutes before serving.

GRILLED CORN AND TOMATO SALAD

Steps:

• There are two ways to make the corn. You can grill, or you can microwave (instructions below).
• Remove the hairs from the corn, keeping the corn in the husk.
• Grill for ten minutes at medium high.
• Cut the tomatoes into a large dice.
• Toss corn and tomatoes with olive oil.
• Season with salt and pepper.
• Cut avocado into small dice. Arrange on top. Squeeze lime on avocado.
• Salt avocado.
• Garnish with basil and lime.
• Toss again, right before serving.

GRILLED CORN AVOCADO SALAD

Steps:

• Preheat a grill or grill pan over high heat. Boil the corn in salted water for 10 minutes. Drain the corn then brush with olive oil.
• Grill the corn until charred and golden brown all over. Remove from the grill and set aside to cool while you prepare the rest of the salad.
• Cut the avocado into chunks, slice the tomatoes and roughly chop the herbs. Place into a large bowl.
• Lie the corn on its side and with a sharp knife slice the kernels off the cob. Place into the bowl with the rest of the salad.
• Whisk together olive oil, lemon juice, salt and pepper. Pour over the salad, gently toss and serve.

GRILLED CORN SALAD WITH AVOCADO

Steps:

• Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the grill and let cool.
• Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
• In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.