Fresh Corn & Cherry Salad with Sweet Cucumber Vinaigrette

I remember years ago, seeing a salad in an old Cooking Light magazine that used blueberries, bananas, and strawberries atop a bed of field greens with grilled chicken along for the ride. Fascinated, and thinking it must be a splendid combination, seeing as how it was published in a magazine and all, I tried the recipe on for size at the baby shower thrown for a pal.

Perhaps the idea for the salad worked in the laboratory or professional’s home kitchen, but it was downright horrid when I tossed it together for my party. The bananas turned mushy. They simple don’t belong outside their skin for more than a minute or so. The dressing was too thick. It was all a chunky mess and I wasn’t about to ever attempt that salad again.

That salad is not this salad. But this salad was inspired by that salad from ever so many years ago. It’s a rather strange combination…cherries and corn. But, good gravy, it is a fine, fine combination and you won’t be the least bit sad for having tried it. Toss it all together with a light Sweet Cucumber Vinaigrette, and you’re sure to love this salad as much as I did, when I sneaked it’s remains straight from the bowl and into my mouth, even though we were serving it to a room full of friends last Sunday afternoon.


Fresh Corn & Cherry Salad with Sweet Cucumber Vinaigrette


6-8 cups Baby Arugula & Spinach
20-30 cherries, pitted and sliced in half
2 stalks celery, diced
2 ears fresh corn, with kernels sliced off
1/2 vidalia onion, sliced
Optional: 1 grilled chicken breast, diced

1/2 cucumber
2 tablespoons diced vidalia onion
juice of 1 lime & 1 lemon
1/4 cup pure maple syrup (or sugar)
1/4 cup white vinegar
1/3 cup light olive oil
salt to taste
ground white pepper to taste


Toss all ingredients together.

Place all ingredients in a blender. Blend until pureed. If using an industrial-strength blender (like a VitaMix), just pop the entire cucumber--skin and all--right inside. It's easier that way, and lends a beautiful pale-green tinge to the vinaigrette. If using a standard blender, peel the skin from the cucumber before adding it to the blender.