Recipe courtesy of Trisha Yearwood
Episode: Inside Studio T
Save Recipe Print
Sweet Corn and Roasted Red Pepper Arugula Salad
Total:
25 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F.

Spread the almonds on a baking pan and bake until lightly toasted, about 6 minutes; let cool.

Heat the cumin and 2 tablespoons of the oil in a medium skillet on medium heat until fragrant. Add the corn and saute until bright yellow, about 3 minutes.

Meanwhile make the vinaigrette. Whisk together the vinegar, honey, mustard, chile, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk in the remaining 3 tablespoons oil to combine.

Toss the arugula in a large bowl with the corn, red peppers and vinaigrette. Top with the almonds and serve.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Corn, Roasted Red Pepper and Cilantro Salad

Recipe courtesy of Jennifer Perillo

Roasted Red Pepper Salad

Recipe courtesy of Michele Urvater

Roasted Red Pepper Salad

Recipe courtesy of Amy Finley

Roasted Red Pepper Salad

Recipe courtesy of Todd English

Roasted Sweet Pepper Salad

Recipe courtesy of Pilar Sanchez

Arugula Salad with Seared Shrimp and Roasted Red Bell Pepper Vinaigrette

Recipe courtesy of Guy Fieri

Bacon, Arugula, Tomato and Roasted Corn Salad

Recipe courtesy of Cooking Channel

Potato Salad with Roasted Red Peppers

Recipe courtesy of Guy Fieri

Roasted Red Pepper Salad with Harissa

Recipe courtesy of Gourmet Magazine

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories