Spinach Corn And Roasted Pepper Salad With Chipotle Dressing Recipes

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GRILLED CORN AND CHIPOTLE PEPPER SALAD



Grilled Corn and Chipotle Pepper Salad image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

8 ears fresh corn, husks and silk removed
1/2 red bell pepper, diced
1/2 red onion, chopped
2 tablespoons sliced green onion
2 chipotle peppers, minced
3 tablespoons chopped fresh cilantro leaves
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic
1 lime, juiced
1 1/2 tablespoons kosher salt
1 teaspoon coarsely ground black pepper

Steps:

  • Preheat the grill to medium.
  • Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes
  • Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.

SPINACH AND ROASTED RED PEPPER SALAD



Spinach and Roasted Red Pepper Salad image

Categories     Salad     Leafy Green     Pepper     Vegetarian     Quick & Easy     Dinner     Lunch     Spinach     Winter     Healthy     Potluck     Gourmet

Yield Serves 6

Number Of Ingredients 6

4 red bell peppers
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
2 1/2 tablespoons extra-virgin olive oil
1/2 pound fresh baby spinach (about 8 cups packed)

Steps:

  • Quick-roast and peel pepper . Cut roasted peppers into 1/2-inch-wide strips. In a small bowl whisk together honey, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and black pepper. Roasted peppers and vinaigrette may be prepared 2 days ahead and chilled separately, covered.
  • In a large bowl toss roasted peppers and spinach with vinaigrette and salt and black pepper to taste.

SPINACH, CORN AND ROASTED PEPPER SALAD WITH CHIPOTLE DRESSING



Spinach, Corn and Roasted Pepper Salad with Chipotle Dressing image

Categories     Salad     Corn     Spinach     Bell Pepper     Fall     Cilantro     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

1 teaspoon ground cumin
3 tablespoons vegetable oil
1/4 cup fresh lime juice
1 1/2 teaspoons chopped canned chipotle chilies*
2 large red bell peppers
2 cups frozen yellow corn kernels, thawed
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 6-ounce bag fresh baby spinach leaves
Fresh cilantro leaves

Steps:

  • Stir cumin in small skillet over low heat just until fragrant, about 1 minute. Remove from heat. Whisk in oil, then lime juice and chipotle chilies. Season dressing to taste with salt and pepper.
  • Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Cut peppers into 1/2-inch-wide strips. Transfer to large bowl. Add corn, green onions, chopped cilantro and dressing and toss to coat. Add spinach to bowl and toss to blend. Sprinkle with cilantro leaves.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

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