Food Lion Kitchen: Roanoke Summer Salad

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Roanoke Summer Salad with Grilled Corn and Apricots, Pimento Cheese

2 Ears of Fresh corn in the husk

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.