Blueberry Corn Salad with Prosciutto
Try this Blueberry Corn Salad with Prosciutto recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 5
- salt and pepper to taste
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 1 cup fresh blueberries
- 1/4 cup chopped yellow onion
- 5 ears fresh white sweet corn (i used bi-color)
- 1/2 orange bell pepper chopped
- 1 large heirloom tomato chopped
- 1/2 to 2/3 cup baby arugula (i used more)
- 6 slices prosciutto (5-ounces) chopped
- 1 tablespoon honey (i used agave nectar)
- Carbohydrate 6.52803999955498 g
- Cholesterol 0 mg
- Fat 2.72249 g
- Fiber 0.99995002687895 g
- Protein 0.491469999980405 g
- Saturated Fat 0.3727154 g
- Serving Size 1 1 serving (63g)
- Sodium 15.7467145832818 mg
- Sugar 5.52808997267603 g
- Trans Fat 0.1370344 g
- Calories 49 calories
Bring a large pot of water to a rapid boil and add a dash of salt. Remove the husks from the corn, clean off the silk strands, and then place into the boiling water. Boil for 3 to 4 minutes, then remove from the water and let the corn cool completely. Once cool enough to handle, hold the ear vertically and cut the corn from the cobs. Place the corn in a large bowl. Mix with the blueberries, chopped pepper, tomato and onion. Mix in 1/2 cup of arugula and add more if you'd like. Mix to combine. Stir in the prosciutto. In a small bowl, whisk together the lemon juice, olive oil and honey. Drizzle onto the salad and toss. Add salt and pepper, to taste.
