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.
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.
Serving Size: 1 cup
150 calories; protein 9.2g; carbohydrates 12g; dietary fiber 1.9g; sugars 4.9g; fat 7.9g; saturated fat 3.2g; cholesterol 104.9mg; vitamin a iu 2809.1IU; vitamin c 15.5mg; folate 81.5mcg; calcium 88.8mg; iron 1.4mg; magnesium 43.6mg; potassium 437.4mg; sodium 257mg; thiamin 0.1mg.