Corn, Arugula & Tomato Salad

4.1 (10)
Corn, Arugula & Tomato Salad

Fresh corn and tomatoes make an especially attractive and delicious summer salad. Sweet corn balances the peppery arugula and tart tomatoes.

Yield: 6 servings, 1 cup each
Active Time: 20
Total Time: 20

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

Preparation

  1. Combine vinegar and shallots in a large bowl and let stand at room temperature for 10 minutes.
  2. 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.

Nutrition

Nutrition Per Serving

calories 193
fat 15 g (2 g sat, 11 g mono)
cholesterol 0 mg
carbohydrates 14 g
protein 3 g
fiber 3 g
sodium 115 mg
potassium 407 mg

Nutrition Bonus Vitamin C (45% daily value), Vitamin A (20% dv).

Carbohydrate Serving 1

Exchanges 1/2 starch, 1 vegetable, 1/2 fat

From EatingWell Summer 2004