July 25, 2013

Arugula-Corn Salad with Feta and Pecans

My friend Amy always tries to claim she had nothing to do with a recipe being amazing because she "just found it online" or "just got it from a friend." What she obviously doesn't understand is that finding an awesome recipe like a corn salad with feta and nuts is feat in and of itself. And she didn't just find it; she made it. And she put pecans in instead of walnuts, and that was brilliant.

In the age of Google and 17 billion food bloggers, no recipe is really original. There's just a bunch of us finding food combos we like, mixing them up and sharing them with people in our real life and internet life. Cultivating recipes in the digital age is still an art best created in community, my friends. 
Anyway, Amy's corn salad has been spreading in-person meme style amongst the original cookout crew that feasted on it last summer.

As for me, I added some green and protein, tweaked a lime vinaigrette recipe (thanks, Google), and poof! had an innovative farmer's market-fresh meal salad to share with yet another friend, for a weeknight dinner on the porch this go-round. 

And then I made it again the next night. Because pre-prepped leftover ingredients rock almost as much as corn corn and feta cheese.
Arugula-Corn Salad with Feta and Pecans

Corn, chopped off the cob, uncooked
Chopped pecans
Feta cheese, crumbled
Shredded chicken, optional
Lime Vinaigrette (recipe below)

Toss all ingredients together and serve.

Lime Vinaigrette
1/4 cup fresh lime juice
2 Tbsp. honey
1 tsp. Dijon mustard
garlic powder, to taste
½ cup olive oil

Place all ingredients in a jar and shake to mix. Store in refrigerator.

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