Fresh corn and tomatoes make an especially attractive and delicious summer salad. Sweet corn balances the peppery arugula and tart tomatoes.
- 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
Combine the vinegar and shallots in a large bowl and let stand at room temperature for 10 minutes.
Whisk the oil into the vinegar mixture until blended. Season with salt and pepper. Add the arugula and toss to coat. Arrange the arugula on serving plates. Add the 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 Publisher. All rights reserved.
nutrition information per serving
195 calories; 15g total fat; 2g total saturated fat; 0mg cholesterol; 118mg sodium; 15g carbohydrates; 3g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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