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Corn, Arugula & Tomato Salad

Source: © EatingWell Magazine
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Rating: 5   Reviews: 3 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  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 »
 Quick Corn Sides
 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 3 reviews »

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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