Powered by Cooking.com
  Cart | Track Order | Help
  Recipes Main | Advanced Search | Browse Recipes | Quick and Easy | Fresh and Light | Desserts | Holidays and Parties | Glossary
POPULAR SEARCHES: BROWSE:  Recipes | Collections | Menus
Welcome, Kitchen Affairs Shoppers Return to Kitchen Affairs
Explore Recipes
Recipes Main
Advanced Search
Browse Recipes
Quick and Easy
Fresh and Light
Desserts
Holidays and Parties
Submit a Recipe
Glossary
Celebrity Kitchen
Related Content
Find Similar Recipes >
Recently Viewed
Recipes
Farfalle with Onion ...
Boo-nilla Cupcakes
Shrimp with Tomatoes...
Products
Nonstick Skillet
White Oval Baking Di...
Wine Lover's Cookboo...
Spotlight On
Holiday Recipe Ideas for GE Appliances only at Walmart
Chinet sponsors easy Easy Holiday Appetizer recipes
Pot Roast & more comfort recipes from High Plains Bison
Try Holiday Party Recipes from Pillsbury Crescents
Holiday Almond Recipes: Add almonds to delicious holiday treats.
Home > Recipes > Recipe

Corn, Arugula & Tomato Salad

   Print Full 
Source: © EatingWell Magazine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: Ratings: 1 Reviews: 1 See Reviews
Rate/Review this Recipe
Active Time:  20 Minutes
 Total Time:  20 Minutes
 Yield:  6 servings, 1 cup each
Fresh corn and tomatoes make an especially attractive and delicious summer salad. Sweet corn balances the peppery arugula and tart tomatoes.
RECIPE INGREDIENTS
3 tablespoons red wine vinegar
3 tablespoons minced shallots
6 tablespoons extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper to taste
6 cups loosely packed arugula (about 6 ounces)
2 cups corn kernels (about 4 ears)
1 1/2 pints cherry tomatoes, halved
Corn, Arugula & Tomato Salad Recipe at Cooking.com
DIRECTIONS
Combine vinegar and shallots in a large bowl and let stand at room temperature for 10 minutes.

Whisk oil into the vinegar mixture until blended. Season with salt and pepper. Add arugula and toss to coat. Arrange the arugula on serving plates. Add corn and tomatoes to the bowl, toss to coat with the dressing that remains, then spoon the mixture over the arugula and serve.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
 Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
Fresh Off the Cob: Corn Salads
Nutrition Facts per Serving
Yield: 6 servings, 1 cup each
Calories: 195
Fat, Saturated: 2g
Fiber: 3g
Carbohydrates, Total: 15g
Sodium: 118mg
% Cal. from Fat: 69%
Fat. Total: 15g
Protein: 3g
Spotlight Recipe Review See all 1 reviews »

Rating:
by: Carol, NY Reviewed: 07/01/2008
See all of Carol's reviews »
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.
27 people gave this Cheers. Click here to Cheer this review. Report Violation
ad
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
 Most Popular...
Recipes Keywords Collections
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering: Cart/ Checkout | Track Order | Gift Cards | Shipping Info | Return Policy | Security
Contact: Email Us | Call Us Toll-Free | More Help
Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
©1998 - 2009 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
Share this Page
EatingWell Magazine - free trial issue! Click for details.