Roanoke Summer Salad with Grilled Corn and Apricots, Pimento Cheese
2 Ears of Fresh corn in the husk
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2 Fresh Apricots, halved and pit removed.
1 Cup Fresh Blueberries
1 Cup Food Lion Diced Tomatoes or or fresh cherry/grape tomatoes cut in half
½ Cup Food Lion Pimento Cheese
1 or 2 Teaspoons Jalapeno Pepper, minced fine
Juice of 2 Limes
¼ Cup Food Lion Olive Oil
Salt and Pepper to taste
4 Cups Arugula or Mixed Greens
¼ Cup Toasted Almonds
Grill or broil the corn in the husk; let the husks char a bit. Quickly grill the apricot halves, cut side down, for about 30 seconds.
After the corn cools, remove the husk and silk and slice off the cob and place in a bowl. Add in the berries and tomatoes.
Squeeze in the lime juice and add in the jalapeno, olive oil, salt and pepper; toss gently. Taste and adjust seasoning if needed.
Place a bed of salad greens into a plate and spoon over the summer salad. Top each grilled apricot half with a spoon or the pimento
and place on top of the salad. Garnish with toasted almonds.