Blueberry Corn Salad with Prosciutto
I love all of the colors in this salad. It just SCREAMS summer, doesn’t it?? There really is a nice mix of flavors going on in this pretty salad. There are lots of vegetables- including arugula, corn, bell pepper, onion and tomato. Sweet blueberries are mixed in too. And it’s all tossed with a simple, sweet honey lemon dressing. This recipe comes from a cookbook by Claire Gallam: Eat Skinny, Be Skinny- 100 Wholesome and Delicious Recipes Under 300 Calories. Author Gallam writes the fabulous blog, The Realistic Nutritionist –a mixture between low-fat, gluten-free, vegan and Weight Watchers meals. The cookbook contains the full range of recipes (breakfast, lunch, dinner, salads, cocktails and dessert) – all at less than 300 calories per serving. Nutritional information is included on every recipe. I must admit… I am totally a sucker for cookbooks that promise lighter recipes. And any cookbook that has “skinny” featured in the title is a big win too. I’m so excited to try these recipes from the book (though EVERYTHING looks awesome) > Creamy White Bean and Broccoli Dip, White Wine Slushies, Cajun Fish Tacos, Low Fat Diner-Style Biscuits, Easy Stovetop Mac and Cheese, Whole Wheat Banana Bread Bars and Roasted Strawberry Ice Cream. Doesn’t that all sound so good??
Okay, back to the recipe I made from the book- this totally pretty summer salad. So here’s the scoop. This recipe was the first one that caught my eye from the book. It seemed a little crazy… corn mixed with blueberries and prosciutto and tomato??? A little strange, right? Well, I mixed it all up and served it at a barbecue with some neighbors. I was a little apprehensive to combine corn, blueberries and tomato in the same salad. It sounded kind of weird, yet it did seem intriguing. But it totally works.
We all really loved it! The combo of the fresh corn, the sweet fruit and the salty prosciutto is delicious. It’s a neat blend of terrific, summery things, and it totally works! A couple of things: I love arugula a lot, and I think it would be great served over a nice bed of arugula too (instead of the arugula being mixed into the salad). But either way would work (since some people maybe don’t like arugula as much as I do!) Also, I think this salad would be just as good made with raw corn cut off the cob instead of cooking it. Again, I enjoy raw corn in a salad… so you’d have to decide if you like that too! In any case, it’s the perfect salad to make this summer- especially if you are entertaining or needing something to bring to a potluck. Enjoy!
Here are a few more corn salad recipes you might enjoy:
Grilled Corn Salad Smoky Bacon and Blue Cheese Corn Salad Fresh Corn, Zucchini and Tomato Salad Bacon, Avocado and Corn Salad Roasted Corn and Edamame Salad Fresh Corn and Tomato Salad with Balsamic Basil Dressing
