WHEAT BERRY, GRILLED CORN AND SPINACH SALAD
Honest to goodness, this distinctive salad is definitely delicious!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 6 g, TransFat 0 g
CORN AND SPINACH SALAD
As a child, I loved the combination of fresh spinach, crunchy nuts, a good tangy cheese and red onions. I would search different restaurants to discover how chefs prepared such a special salad. Here is my own creation.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (1/2 cup dressing).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 341 calories, Fat 24g fat (12g saturated fat), Cholesterol 46mg cholesterol, Sodium 484mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 2g fiber), Protein 16g protein.
SPINACH AND GRILLED CORN SALAD
Grilled corn kernels cut from the cob add smoky flavor to a simple tossed salad of baby spinach and red onion.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Preheat grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 2 seconds). Lightly brush corn with oil, then season with salt and pepper. Grill corn, turning, until tender and blackened in places, about 8 minutes. Let cool slightly. Stand a cob on end, and carefully cut off kernels with a sharp knife using a downward motion. Repeat with other ear.
- Put vinegar in a small bowl, and add oil in a slow, steady stream, whisking constantly, until emulsified. Combine spinach, onion, and grilled corn in a serving bowl; season with salt and pepper. Toss salad with dressing just before serving.
SPINACH WITH CORN
Provided by Robert Farrar Capon
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
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.)
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 333 milligrams, Sugar 4 grams, TransFat 0 grams
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