ARUGULA SALAD WITH PICKLED RED ONIONS AND CHAMPAGNE VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the salad: Combine the white vinegar, sugar, and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat and then add the onions. Return the liquid to a simmer, then take off the heat and let stand 15 minutes; drain.
- Put the arugula in a large salad bowl and add a few of the pickled onions and all of the cherry tomatoes; toss to combine. (Reserve the remaining pickled onions for another use.)
- For the vinaigrette: Combine the olive oil, Champagne vinegar, honey, mustard, 1/2 teaspoon salt and a few grinds of pepper in a mason jar and shake vigorously until emulsified.
- Add just enough vinaigrette to lightly coat the salad and toss well. Season to taste with salt and pepper. The remaining vinaigrette can be kept refrigerated up to 1 week.
GRILLED CORN SALAD
This recipe for corn salad is courtesy of chef Emeril Lagasse and goes wonderfully with his Grilled Fish Tacos.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Place corn in a deep bowl with enough water to cover, place a plate or other heavy waterproof item on top to keep the corn submerged. Let soak for 1 hour.
- Preheat a grill pan over medium heat. Transfer corn to grill and cook, turning, until outer leaves are blackened, 20 to 25 minutes. Place jalapenos on grill and cook, turning occasionally, 5 to 6 minutes. Remove corn and jalapenos from grill and let cool.
- Remove husks and silk from corn; discard. Remove kernels from cob and place in a large bowl. Stem, seed, and finely chop the jalapenos and add to bowl with corn along with tomatoes, onion, garlic, cilantro, mint, lime juice, olive oil, and salt. Stir to combine and serve.
GRILLED CORN SALAD
A yummy and easy side for hot summer days! Goes great with your grilled dishes or just to munch on. This recipe will last several days when covered in an airtight container and refrigerated.
Provided by AMBERT77
Categories Side Dish Vegetables Tomatoes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat; lightly oil the grate.
- Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
- Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.
Nutrition Facts : Calories 103 calories, Carbohydrate 19.7 g, Fat 2.8 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 43.4 mg, Sugar 4.3 g
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- Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Cut cornbread into 4 squares; remove from pan. Cut each square into four 1-inch-wide strips. Brush cornbread strips lightly on all sides with oil. Grill bread just until grill marks appear, about 1 minute per side. Transfer bread to work surface; cool. Brush onion rounds with oil. Grill until tender and golden, turning once, about 6 minutes per side. Transfer to large bowl; cool.
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