Arugula and Grilled Corn Salad with Rosemary Vinaigrette

By Judy
July 7, 2014

Author Notes:

This is a great summer salad, feel free to add your favorite roasted veggies. If you do not have time to grill corn, sauté the corn in a little of the rosemary oil.


Serves: 4-6


Arugula and Grilled Corn Salad

  • 8-10 cups Baby arugula
  • 1/2 cup Toasted walnuts
  • 1/2 cup Crumbled goat cheese
  • 1 cup Kernels from grilled corn

Rosemary Vinaigrette

  • 1-2 sprigs Rosemary
  • 1/2 cup Olive oil
  • 1/4 cup Champagne vinegar
  • pinches Salt
  • pinches Pepper
In This Recipe


Arugula and Grilled Corn Salad

  1. Assemble arugula, walnuts, goat cheese and corn on large serving platter. Drizzle with 2-4 T Rosemary Vinaigrette to taste.

Rosemary Vinaigrette

  1. Make a rosemary infused oil by bruising rosemary with mallet and then heating it in pan with olive oil for about 5 minutes. Let cool. Remove rosemary from oil.
  2. Whisk rosemary oil , vinegar., salt and pepper to make vinaigrette.

More Great Recipes:
Salad|Salad Dressing|Corn Salad|Goat Cheese|Rosemary|Vinegar|Walnut|Arugula|Grill/Barbecue

Reviews (1) Questions (0)

1 Review

Gabriella July 13, 2014
Looks amazing. Will be trying this summer!