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Corn, Arugula & Tomato Salad

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Source: © EatingWell Magazine

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Rating:

Reviews: 3 See Reviews

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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

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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

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Fresh Off the Cob: Corn Salads

Nutrition Facts per Serving
Yield: Yield: 6 servings, 1 cup each

Calories:

195

Fat, Saturated:

Fiber:

Carbohydrates, Total:

15g

Sodium:

118mg

% Cal. from Fat:

69%

Fat. Total:

15g

Protein:

Spotlight Recipe Review

See all 3 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.

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