Best Arugula Tomato And Corn Salad 5 Stars Recipes

Arugula, Tomato and Corn Salad image

Provided by Grace Lynn

Categories Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup olive oil, plus
1 teaspoon olive oil
1/4 cup balsamic vinegar
3 tablespoons chopped fresh basil
2 plum tomatoes, halved,seeded,diced
2 cloves garlic, minced
3/4 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary
1 ear of corn, husked
4 ounces arugula
4 plum tomatoes, quartered
1/4 cup pecans, toasted
shaved parmesan cheese

Steps:

Whisk 1/2 cup oil, vinegar, basil, diced tomatoes, garlic and rosemary in small bowl until well blended.
Season to taste with salt and pepper.
Preheat broiler.
Brush corn with 1 teaspoon oil and sprinkle with salt and pepper.
Broil corn until crisp-tender and golden brown in spots, turning frequently, about 7 minutes.
Cool, cut corn kernels off cob and place in large bowl.
Add arugula, quartered tomatoes and pecans to bowl with corn.
Toss salad with enough dressing to coat evenly.
Season with salt and pepper.
Garnish salad with shaved Parmesan cheese and serve.

Nutrition Facts : Calories 358.4, Fat 33.8, SaturatedFat 4.4, Sodium 20.8, Carbohydrate 13.7, Fiber 2.8, Sugar 7.3, Protein 3.2

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.

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, Tomato and Corn Salad image

Yield Makes 4 servings

Number Of Ingredients 11

1/2 cup plus 1 teaspoon olive oil
1/4 cup balsamic vinegar
3 tablespoons chopped fresh basil
2 plum tomatoes, halved, seeded, diced
2 large garlic cloves, minced
3/4 teaspoon minced fresh rosemary or 1/2 teaspoon dried
1 ear corn, husked
8 cups arugula (about 4 ounces)
4 plum tomatoes, quartered
1/4 cup pecans, toasted
Shaved Parmesan cheese

Steps:

Whisk 1/2 cup oil, vinegar, basil, diced tomatoes, garlic and rosemary in small bowl until well blended. Season to taste with salt and pepper.
Preheat broiler. Brush corn with 1 teaspoon oil. Sprinkle with salt and pepper. Broil corn until crisp-tender and golden brown in spots, turning frequently, about 7 minutes. Cool. Cut corn kernels off cob. Place kernels in large bowl.
Add arugula, quartered tomatoes and pecans to bowl with corn. Toss salad with enough dressing to coat evenly. Season with salt and pepper. Garnish salad with shaved Parmesan cheese and serve.