Try this recipe for a change from the typical salad!
Spinach and Grilled Corn Salad
2 ears corn, shucked
2 tablespoons extra virgin olive oil, plus more for brushing
Coarse salt and freshly ground pepper
1 tablespoon balsamic vinegar
6 ounces baby spinach, about 6 cups
1/2 medium red onion, thinly sliced into half-moons
~Preheat grill to high.
~Lightly brush corn with oil, then season with salt and pepper. Grill corn, turning, until tender and blackened in places, about 8 minutes. Let cool slightly.
~Stand a cob on end, cut off kernels with a sharp knife using a downward motion. Repeat with other ear.
~Put vinegar in a small bowl, and add oil in a slow, steady stream, whisking constantly, until mixed well.
~Combine spinach, onion, and grilled corn in a serving bowl. Season with salt and pepper.
~Toss salad with dressing just before serving.
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