Spinach And Grilled Corn Salad Recipes

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.

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.

Steps:

• Fill a tall pot with 2 to 3 inches of water. Bring to a boil. Add corn ears, cover pot reduce to simmer and cook 3 to 5 minutes depending on sweetness of corn and how crisp you like it. Remove and let cool enough to handle. Scrape corn from cobs by running knife along cob and balancing the corn upright on fat end of cob.
• In a bowl combine the zest of 1 lime, the juice of 2 limes and the hot sauce. Whisk in extra-virgin olive oil, and add the spinach, onions, bell pepper and corn. Toss the salad to combine and season with salt and pepper, to taste.

Steps:

• Prepare a grill for medium-high heat. Drizzle some olive oil on the corn and peaches and sprinkle with salt and pepper. Grill the corn and peaches, turning them periodically, until they develop dark grill and char marks on all sides, 6 to 8 minutes for the peaches and 10 to 12 minutes for the corn. Let cool slightly.
• Meanwhile, whisk together the olive oil, vinegar, mustard, Fresno pepper, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Cut the corn kernels from the cobs and discard the cobs. Slice the peach wedges crosswise so each piece has some grill marks. Add the corn kernels and sliced peaches to the large bowl of dressing along with the almonds and feta. Toss gently to coat. Check for seasoning and add more salt and pepper to taste.
• Arrange a bed of arugula on a large platter. Top with the peach and corn salad.

Steps:

• Wash spinach and chop coarsely.
• Melt butter in large skillet, add garlic and shallot and cook over low heat until softened but not browned.
• Add corn, cover skillet, raise heat to medium and cook 3 minutes.
• Add spinach, basil (or other seasonings) and salt, cover skillet and cook until spinach is wilted (2-3 minutes.)