Spinach, Blackberry and Corn Salad
My mouth waters just thinking about the tart blackberries, salty feta and sweet corn co-mingling happily in this salad. Costco usually carries almost everything you need for this (but the raspberry vinegar) and so I think this new concoction is about to go on heavy rotation around here. It's not just gorgeous to look at -- it's an anti-oxidant wet dream.
Serves: 4 entrees or 6 side salads
  • 1½ C. corn niblets (approximately 3 ears of corn or you could use 1 -2 cans of corn)
  • ⅓ C. raspberry or pomegranate vinegar
  • 12 oz. fresh baby spinach leaves
  • 1 C. feta, crumbled
  • 1 C. toasted pecans (pieces are fine)
  • 2 C. fresh blackberries (raspberries will work, too)
  • ¼ C. grapeseed or extra virgin olive oil
  • salt and pepper to taste
  1. If using fresh corn, throw fresh kernels in boiling water for 60 seconds and then drain. You don't want mushy corn, and this is just enough time to bring out corn's intrinsic sweetness.
  2. Drizzle vinegar over spinach leaves. Toss.
  3. Add feta, pecans, blackberries to spinach and give quick toss.
  4. Heat up oil until almost smoking, and then turn off heat. Drizzle oil over all the spinach leaves, mixing it up as you go (so not oil hits one part of the greens only), and then allow some of the spinach to warm up on the still hot pan, wilting some (not all) of the greens.
  5. Season to taste with salt and pepper and serve.
Recipe by Portland Sampler at https://portlandsampler.com/spinach-blackberry-and-corn-salad-plus-valentine-wrap-up/