Arugula, corn, and rice salad with asparagus
Prep Time
5 minutes
Prep Notes
This salad is always a big hit!
Cooking Time
15 minutes
Yields
4 servings
Ingredients
1 carton organic arugula
1 microwavable bag Seeds of change quinoa and brown rice with garlic
1 bunch asparagus
3 ears of corn
Primal Kitchen's Cilantro Lime dressing
1/2 cup Cotija cheese grated
Olive oil (for roasting aspargus)
Directions
Roast corn on Grill. Spritz asparagus with olive oil and either 1) roast the asparagus in a grill pan on the grill or 2) roast on baking sheet lined with parchment paper in the oven for 12 minutes at 415 degrees. Meanwhile cook rice package in microwave per instructions.
Once the corn is done, let it cool slightly until you can touch it without burning yourself. Then holding tip of corn up use large chef knife to cut kernels off each side into large bowl. Cut cooked and slightly cooled asparagus into 2 inch pieces. Add to bowl with corn.
Add arugula. Toss with 1/3 to 1/2 of the bottle of dressing. After tossing top the salad with the grated Cotija cheese.
Notes
TIP: the corn and asparagus can be cooked ahead of time, refrigerated, and then tossed together at time of serving with remaining salad ingredients.
Short cut: buy frozen fire roasted corn kernels and microwave 1/2 of the bag per instructions on the bag instead of grilling fresh corn.