A perfect summer recipe to take your salad from blah to YEAH! This Arugula Corn Salad with Bacon is to die for, and will turn any dish into a real treat. You can even add chicken or shrimp to make it a full meal.
Arugula Corn Salad With Bacon
Makes 2 Servings
1 bag of prewashed baby arugula, chopped
1 cup of frozen corn, defrosted
1 red onion, chopped
4 slices of bacon, cut into 1″ pieces
2 tbsp. olive oil
2 tbsp. white balsamic vinegar
Salt & pepper, to taste
Fresh basil leaves for garnish
Heat oil in a cast iron skillet. Add in the corn and bacon, and cook for about seven minutes over high heat. You’ll know it’s done when the corn is charred and the bacon is crisp. Let cool.
Once the bacon-corn mixture has cooled, add it into the chopped arugula. Toss in the onions after.
In a separate bowl, mix the olive oil, vinegar, salt, and pepper. Pour this into the salad and garnish with fresh basil.