This blue cheese, corn and spinach salad recipe is delicious tossed with a warm bacon-spiked tomato vinaigrette. We love a full-flavored blue cheese like Maytag, but a milder blue cheese is also nice. This spinach salad is great with pizza or as a light side salad.

Hilary Meyer
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a small skillet over medium heat until crispy, about 5 minutes. Remove bacon bits to a paper towel-lined plate with a slotted spoon. Add shallot to the pan and cook, stirring, until softened and fragrant, about 1 minute. Remove from heat and stir in vinegar and mustard.

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  • Stand a box grater up in the pan; shred one tomato half through the large holes; stir to combine the tomato juice with the dressing. (Discard tomato skin.)

  • Chop the remaining tomato half and toss in a large bowl with spinach, corn, eggs and blue cheese. Drizzle the dressing from the skillet over the salad; toss to coat.

Tips

Tips: To remove corn kernels, stand an ear of corn on its stem end and slice the kernels off with a sharp knife. You'll get about 1 cup fresh kernels from one large ear of corn.

To hard-boil eggs, place in a single layer in a saucepan; cover with 1 inch of water. Bring just to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, immediately pour out hot water and cover the eggs with ice-cold water. Let stand in the water until cool.

Nutrition Facts

150 calories; 7.9 g total fat; 3.2 g saturated fat; 105 mg cholesterol; 257 mg sodium. 437 mg potassium; 12 g carbohydrates; 1.9 g fiber; 5 g sugar; 9.2 g protein; 2809 IU vitamin a iu; 15 mg vitamin c; 82 mcg folate; 89 mg calcium; 1 mg iron; 44 mg magnesium;