2011 Summer eNewsletter
Kate’s Favorite Recipes – A Great Summer Salad!
This is one of our favorite summer salads! The recipe doesn’t call for grilling the corn but I think grilling it before cutting it off the cob adds great flavor. Either way, it’s sure to please! Enjoy!
Corn, Tomato, Arugula, and Blue Cheese Salad
|½ red onion, chopped|
|1 cup crumbled blue cheese (4 oz)|
|1 pint basket grape tomatoes, halved|
|1/3 cup olive oil|
|3 Tbls balsamic vinegar|
|4 celery stalks, chopped|
|4 oz fresh arugala|
|5 ears fresh corn, cut off the cob|
If you want to grill the corn first, grill it on medium hot grill for about 10 minutes, turning occasionally. Cut the corn off the cob (whether grilled or not) and mix corn and next 4 ingredients in a large bowl. Place vinegar in small bowl; gradually mix in the oil. Season with salt and pepper. Add ¾ cup blue cheese to the salad. Pour dressing over the salad to coat. Garnish with remaining blue cheese. Can be prepared several hours in advance and keep covered and chilled. I don’t recommend dressing the salad early as the arugula will wilt. Makes 6 servings.