3 hours ago
Monday, June 27, 2011
This salad was created out of desperation.
I literally had nothing in the house to go with grilled chicken breasts. I always have baby arugula, couldn't be without it, so that was a start.
Frozen corn and Oscar Meyer bacon to the rescue.
1 bag of prewashed baby arugula
1 cup of frozen corn, defrosted
chopped green onions or sliced red onion (whatever you have on hand)
4 slices of bacon, cut into 1" pieces
2 tbsp olive oil
2 tbsp white balsamic vinegar
salt & pepper
fresh basil leaves for garnish
In a seasoned cast iron skillet, cook the corn and bacon in some vegetable oil, about 7 minutes on high heat until the bacon is crisp and the corn is getting nice and charred. Put aside.
Chop the arugula into bite size pieces and when the corn and bacon is no longer hot, add to the salad with the onions.
Just before serving add the dressing (the olive oil, vinegar, salt & pepper).
Season with chopped fresh basil and serve immediately.
I served this on top of grilled chicken breasts and it was the bomb!