FRESH CORN SALAD RECIPE | INA GARTEN | FOOD NETWORK
Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.
Provided by Ina Garten
Categories side-dish
Total Time 13 minutes
Prep Time 10 minutes
Cook Time 3 minutes
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
- Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
Nutrition Facts : Calories 149 calorie, FatContent 8 grams, SaturatedFatContent 1 grams, SodiumContent 95 milligrams, CarbohydrateContent 19 grams, FiberContent 2 grams, ProteinContent 3 grams, SugarContent 4 grams
GREEK SALAD WITH OREGANO MARINATED CHICKEN RECIPE | DA…
Provided by Dave Lieberman
Categories main-dish
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
- To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
- Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
- To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
- Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
- Toss salad just before serving and fan chicken out on top.
Nutrition Facts : Calories 544 calorie, FatContent 34 grams, SaturatedFatContent 6 grams, CholesterolContent 135 milligrams, SodiumContent 1008 milligrams, CarbohydrateContent 12 grams, FiberContent 3 grams, ProteinContent 46 grams, SugarContent 5 grams
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