Best Corn Cherry Tomato Arugula And Blue Cheese Salad Recipes

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.

Arugula, Fresh Corn and Tomato Salad image

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

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

Provided by Martha Stewart

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