Fresh Corn and Spinach Salad

8/28/2013

When I get new food magazines, I immediately start to leaf through them and mark the recipes that I want to try. In most cases, it's the dessert recipes that catch my eye so by the time I get to the back of the magazine, I've tagged sweets and treats - almost exclusively. It's usually not until I go back through the magazine a second or third time and really take the time to read through the recipes that I find healthy recipes that I'm interested in trying as well.

This salad recipe from my Taste of Home magazine was not something that immediately caught my attention. As a matter of fact, I was hesitant to tear the page out of my magazine because I wasn't convinced that it was going to be something that I wanted to eat. I was so apprehensive about it in fact, that I bought fresh corn on the cob - TWICE - and ended up eating it before I ever made the salad. By the time I finally decided to bite the bullet and give this salad a chance, there was no fresh corn in the house so I had to use frozen corn.

This recipe totally caught me off guard. It was absolutely delicious! It was filling and satisfying and crunchy and fresh. I loved it. The dressing recipe made way more than I needed for my dinner salad so I have plenty leftover for more salads this week. (Yea)

Fresh Corn and Spinach Salad
Basil Vinaigrette
1/2 cup olive oil
1/4 cup balsamic vinegar
3 Tablespoons minced fresh basil
1 teaspoon chopped shallot
1 teaspoon minced fresh rosemary
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Salad
2 ears corn, husked (I used frozen corn instead.)
8 cups fresh spinach
4 plum tomatoes (or 1/2 cup grape tomatoes)
1/4 cup pecan halves
1/4 cup shaved parmesan cheese

Whisk together vinaigrette ingredients.

Grill corn, uncovered until crisp tender and browned.