Charred Corn, Bacon and Berry Summer Salad
Charred Corn, Bacon and Berry Summer Salad is a gluten free and lacto ovo vegetarian side dish. One serving contains 364 calories, 7g of protein, and 17g of fat. This recipe serves 4 and costs $3.98 per serving. This recipe is liked by 2532 foodies and cooks. It is perfect for The Fourth Of July. It is brought to you by Picky Palate. From preparation to the plate, this recipe takes around 45 minutes. If you have ears corn, honey, spicy brown mustard, and a few other ingredients on hand, you can make it. With a spoonacular score of 75%, this dish is solid. Charred Corn Salad, Charred Corn Salad, and Charred and Raw Corn Salad are very similar to this recipe.
Servings: 4
Ingredients:
8 cups fresh arugula leaves
4 tablespoons balsamic vinegar
1/2 teaspoon freshly ground black pepper
1 1/2 cups fresh blueberries
2 ears corn, grilled/charred then kernels removed
1/2 cup feta cheese
1/2 cup glazed pecans
4 tablespoons honey
1 teaspoon kosher salt
1 cup olive oil
4 tablespoons spicy brown mustard
2 cups sliced fresh strawberries
Equipment:
canning jar
bowl
Cooking instruction summary:
In a large salad bowl, layer the arugula leaves, strawberries, blueberries, charred corn, feta cheese and glazed pecans.To prepare dressing, place olive oil, vinegar, mustard, honey, salt and pepper into a mason jar. Close with lid and shake for a minute, or until emulsified.Drizzle desired amount of dressing over salad and serve.
Step by step:
1. In a large salad bowl, layer the arugula leaves, strawberries, blueberries, charred corn, feta cheese and glazed pecans.To prepare dressing, place olive oil, vinegar, mustard, honey, salt and pepper into a mason jar. Close with lid and shake for a minute, or until emulsified.
2. Drizzle desired amount of dressing over salad and serve.
Nutrition Information:
covered percent of daily need
