Roasted Corn & Spinach Salad
Posted by debi on June 15, 2009 at 7:32 am in
Recipes, Vegetables, Side Dishes & Salads
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Ingredients
- Salad
-
- 3-1/2 cups water
- 1 cup uncooked wheat berries
- 1/2 teaspoon salt
- 12 oz frozen corn
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 2 cups baby spinach leaves
- 1 cup grape tomatoes
- 1/4 cup chopped onion
- Dressing
-
- 2 tablespoons white wine vinegar
- 1 teaspoon grated orange peel
- 2 tablespoons orange juice
- 2 tablespoons vegetable oil
- 1 tablespoon honey
- 1/8 teaspoon cayenne pepper
Directions
- In 2-quart saucepan, heat water, wheat berries and 1/2 teaspoon salt to a rolling boil over high heat. Reduce heat to low; cover and simmer 1-1/2 hours, or until tender. Drain; rinse with cold water to cool. Drain well.
- Meanwhile, heat oven to 450. In ungreased 15x10x1-inch pan, evenly spread corn. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt. Bake 15 min to roast. Set aside.
- In large bowl, stir together wheat berries, corn, spinach, tomatoes and onion.
- In 1-cup measuring cup, mix dressing ingredients with wire whisk until well blended. Stir into salad. Let stand 15 minutes before serving to blend flavors.
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