Best 4 Corn And Spinach Salad Recipes
"Corn and spinach salad" is a vibrant and refreshing dish that combines the sweetness of corn with the earthy flavor of spinach. It's a versatile salad that can be served as a side dish or a light main course. The key to making a great corn and spinach salad is to use fresh, high-quality ingredients and to balance the flavors properly. With its bright colors and delicious taste, this salad is sure to be a hit at your next gathering.
Let's cook with our recipes!
WHEAT BERRY, ROASTED CORN AND SPINACH SALAD
Adventure into a sassy salad bursting with whole-grain goodness and vitamin-rich spinach.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- In 2-quart saucepan, heat water, wheat berries and 1/2 teaspoon salt to a rolling boil over high heat. Reduce heat to low; cover and simmer 1 hour 15 minutes to 1 hour 30 minutes or until tender. Drain; rinse with cold water to cool. Drain well.
- Meanwhile, heat oven to 450°F. In ungreased 15x10x1-inch pan, evenly spread corn. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt. Bake 15 minutes to roast corn. Set aside.
- In large bowl, stir together wheat berries, corn, spinach, tomatoes and onion.
- In 1-cup measuring cup, mix dressing ingredients with wire whisk until well blended. Stir into salad. Let stand 15 minutes before serving to blend flavors.
Nutrition Facts : Calories 240, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 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, CORN AND ROASTED PEPPER SALAD WITH CHIPOTLE DRESSING
Categories Salad Corn Spinach Bell Pepper Fall Cilantro Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Stir cumin in small skillet over low heat just until fragrant, about 1 minute. Remove from heat. Whisk in oil, then lime juice and chipotle chilies. Season dressing to taste with salt and pepper.
- Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Cut peppers into 1/2-inch-wide strips. Transfer to large bowl. Add corn, green onions, chopped cilantro and dressing and toss to coat. Add spinach to bowl and toss to blend. Sprinkle with cilantro leaves.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
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.
Tips:
- Fresh Ingredients: Always use the freshest corn and spinach for the best flavor and texture.
- Tender-Crisp Corn: Cook the corn until it's tender-crisp, not mushy. You can boil, roast, or grill the corn, depending on your preference.
- Baby Spinach: Baby spinach is usually more tender and flavorful than mature spinach. If you use mature spinach, remove the tough stems before using.
- Red Onion: Red onion adds a nice pop of color and flavor to the salad. You can also use white or yellow onion if you prefer.
- Crispy Bacon: Cook the bacon until it's crispy and then crumble it. You can also use pre-cooked bacon bits if you're short on time.
- Homemade Dressing: The homemade dressing is what really makes this salad special. It's a simple vinaigrette made with olive oil, vinegar, Dijon mustard, honey, and herbs.
- Toss Gently: When you're combining the salad ingredients, toss them gently so you don't bruise the spinach or corn.
Conclusion:
Corn and spinach salad is a refreshing and delicious side dish that's perfect for any occasion. It's easy to make and can be customized to your liking. Whether you're looking for a light lunch or a healthy dinner option, this salad is a great choice. So next time you're looking for a tasty and nutritious salad, give this corn and spinach salad a try!
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