Best 3 Grilled Cornbread Salad With Red Onions Arugula And Red Wine Vinaigrette Recipes

Indulge in the harmony of flavors with our grilled cornbread salad, a tantalizing symphony of textures and tastes. Grilled cornbread croutons add a delightful crunch, while red onions bring a zesty kick. Arugula's peppery notes add a refreshing touch, and the red wine vinaigrette ties all the elements together with a tangy, slightly sweet dressing. This salad is a symphony of flavors and textures, perfect for a light lunch or as a vibrant side dish.

Additional recipes featured in the article include a classic cornbread recipe, a zesty red wine vinaigrette dressing, and a refreshing arugula salad. The classic cornbread recipe uses simple ingredients to create a moist and flavorful bread that can be grilled or baked. The red wine vinaigrette dressing is a versatile condiment that adds a tangy and slightly sweet flavor to salads, grilled vegetables, and roasted meats. The arugula salad is a simple yet elegant dish that showcases the peppery flavor of arugula and can be dressed with a variety of vinaigrettes or toppings.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED RED ONIONS

Grilled Red Onions image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 3

Ingredients

1 large red onion
Light colored oil such as peanut, vegetable or canola, for drizzling
Steak seasoning blend or coarse salt and pepper

Steps:

Trim the a thin slice off the side of the whole, unpeeled onion. Set the onion flat on the cut surface for stability. Cut the onion into 4 (1-inch thick) slices. Remove the outer ring of skin from each slice. Drizzle the sliced onion with light colored oil and season both sides with steak seasoning or salt and pepper, to taste. Grill on hot grill or on a nonstick griddle for 5 to 7 minutes on each side until onion is tender and has begun to caramelize.

ARUGULA SALAD WITH PICKLED RED ONIONS AND CHAMPAGNE VINAIGRETTE

Arugula Salad with Pickled Red Onions and Champagne Vinaigrette image

Provided by Valerie Bertinelli

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup distilled white vinegar
2 tablespoons sugar
Kosher salt
1 medium red onion, thinly sliced
5 ounces arugula
1 cup cherry tomatoes, halved
1/2 cup extra-virgin olive oil
3 tablespoons Champagne vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

For the salad: Combine the white vinegar, sugar, and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat and then add the onions. Return the liquid to a simmer, then take off the heat and let stand 15 minutes; drain.
Put the arugula in a large salad bowl and add a few of the pickled onions and all of the cherry tomatoes; toss to combine. (Reserve the remaining pickled onions for another use.)
For the vinaigrette: Combine the olive oil, Champagne vinegar, honey, mustard, 1/2 teaspoon salt and a few grinds of pepper in a mason jar and shake vigorously until emulsified.
Add just enough vinaigrette to lightly coat the salad and toss well. Season to taste with salt and pepper. The remaining vinaigrette can be kept refrigerated up to 1 week.

GRILLED CORN SALAD

Grilled Corn Salad image

This recipe for corn salad is courtesy of chef Emeril Lagasse and goes wonderfully with his Grilled Fish Tacos.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

4 ears of corn, in their husks
2 jalapeno chiles
2 vine-ripened tomatoes, stemmed, seeded, and coarsely chopped
1/2 cup chopped red onion
1/2 teaspoon very finely chopped garlic
3 tablespoons cilantro, roughly chopped
1 tablespoon mint, roughly chopped
1/4 cup freshly squeezed lime juice
2 tablespoons olive oil
1/2 teaspoon coarse salt

Steps:

Place corn in a deep bowl with enough water to cover, place a plate or other heavy waterproof item on top to keep the corn submerged. Let soak for 1 hour.
Preheat a grill pan over medium heat. Transfer corn to grill and cook, turning, until outer leaves are blackened, 20 to 25 minutes. Place jalapenos on grill and cook, turning occasionally, 5 to 6 minutes. Remove corn and jalapenos from grill and let cool.
Remove husks and silk from corn; discard. Remove kernels from cob and place in a large bowl. Stem, seed, and finely chop the jalapenos and add to bowl with corn along with tomatoes, onion, garlic, cilantro, mint, lime juice, olive oil, and salt. Stir to combine and serve.

Tips:

Choose the Right Cornbread: Use a slightly sweet cornbread for a balanced flavor profile. Day-old cornbread works best as it holds its shape better on the grill.
Grill the Cornbread to Perfection: Grill the cornbread slices until they have beautiful grill marks and a slightly crispy exterior.
Make a Flavorful Vinaigrette: The red wine vinaigrette is the key to the salad's deliciousness. Use a good quality red wine vinegar for the best flavor.
Use Fresh Arugula: Baby arugula adds a peppery flavor to the salad. Make sure to wash and dry it thoroughly before using.
Don't Overcrowd the Salad: When assembling the salad, don't overcrowd the bowl. This will help ensure that all the ingredients are evenly coated with the vinaigrette.

Conclusion:

Grilled cornbread salad with red onions, arugula, and red wine vinaigrette is a delightful summer salad that's easy to make and packed with flavor. The combination of grilled cornbread, fresh arugula, tangy red onions, and a flavorful vinaigrette creates a salad that's both satisfying and refreshing. Whether you're serving it as a side dish or a main course, this salad is sure to be a hit.