Ingredients
-
1/2
-
1
-
1/4
-
3
-
2
-
2
-
3/4
-
1
-
4
-
4
-
1/4
-
-
-
-
Directions
Arugula, Tomato and Corn Salad, This recipe is from Mi Spia Ristorante in Atlanta, Georgia a perfect summer salad with all my favorite ingredients!, This was an awesome salad I am kicking myself for not taking a picture of the beautiful finished product I didn’t have parmesan but had everything else I will be making this often I think next time I will use less garlic I love this so much And the kids ate it as well , This was so good! I had to improvise a little Didn’t have Arugala, parmesean or pecans Used a little romaine lettuce, feta cheese and some crushed walnuts instead It was super yummy!
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Steps
|
1
Done
|
Whisk 1/2 Cup Oil, Vinegar, Basil, Diced Tomatoes, Garlic and Rosemary in Small Bowl Until Well Blended. |
|
2
Done
|
Season to Taste With Salt and Pepper. |
|
3
Done
|
Preheat Broiler. |
|
4
Done
|
Brush Corn With 1 Teaspoon Oil and Sprinkle With Salt and Pepper. |
|
5
Done
|
Broil Corn Until Crisp-Tender and Golden Brown in Spots, Turning Frequently, About 7 Minutes. |
|
6
Done
|
Cool, Cut Corn Kernels Off Cob and Place in Large Bowl. |
|
7
Done
|
Add Arugula, Quartered Tomatoes and Pecans to Bowl With Corn. |
|
8
Done
|
Toss Salad With Enough Dressing to Coat Evenly. |
|
9
Done
|
Season With Salt and Pepper. |
|
10
Done
|
Garnish Salad With Shaved Parmesan Cheese and Serve. |
