Arugula, Blueberry and Corn Salad

We like to include a green salad offering to our party guests. Though this recipe did not necessarily meet the Low Country theme, we thought this salad would be a great summer treat. We were right! We now refer to it as “ABC salad,” after the initials listed above.

When we made this salad, we deviated somewhat from the Family Circle recipe linked here and written below. We served the salad in a large bowl rather than individual servings, and we did not include the goat cheese rounds. If you make the recipe as written, let us know how you liked it!

 

Ingredients

4 ears corn on the cob, shucked

2 Tbsp balsamic vinegar

2 Tbsp extra-virgin olive oil

1 tsp Dijon mustard

½ tsp salt

1 pkg. (5 oz.) arugula

6 oz. blueberries

½ small red onion, thinly sliced

1 log (4 oz.) blueberry, cranberry or plain goat cheese, sliced into 8 rounds

freshly cracked black pepper

 

Directions

1. Heat grill to medium. Spray or brush lightly with oil. Grill corn 15 minutes, turning several times, until lightly charred. Cool slightly, then slice kernels off cob.

2. Whisk together vinegar, olive oil, mustard, and ¼ tsp of the salt. Toss with corn, arugula, blueberries, onion and remaining ¼ tsp salt. Place 2 goat cheese rounds on each serving and garnish with cracked pepper.

Makes 4 side salads

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