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Dash of Diamonds and Pinch of Pearls Sweepstakes
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Corn, Arugula & Tomato Salad


Source: © EatingWell Magazine
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 Reviews:  3   Viewing: 1 - 3  
Rating: 5
by: Cynthia, WV Reviewed: 08/30/2011
easy to make and fantastic flavor
My husband and I both were wowed by this recipe; the flavors are amazing. I cooked the corn for 3 minutes before adding it to the salad. Perfect side dish for a summer meal.
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Rating: 5
by: Susan Reviewed: 06/01/2010
Great recipe. The colors are beautiful, and it tastes really good. When arugula is out of season or expensive, I have had surprisingly good results substituting some fresh cilantro!
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Rating: 5
by: Carol, NY Reviewed: 07/01/2008
Taste was delicious with the first corn of the season. I thought there was much too much dressing for the amount of salad and used less than half the amount specified. I would have preferred if recipe would have specified that corn should be cut raw off the cob — I actually blanched the corn for one minute before cutting off kernels. This worked fine.
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 Reviews:  3   Viewing: 1 - 3  
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