Fresh corn and tomatoes make an especially attractive and delicious summer salad. Sweet corn balances the peppery arugula and tart tomatoes.
| Prep Time: | 20 minutes |
| Ready in: | 20 minutes |
| Yield: | 6 servings, 1 cup each |
| Ease of Prep: | Easy |
| 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 | |
Recipe 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.
Health Advantages: low calorie, low carb, low sat fat, low cholesterol, low sodium, heart healthy.
| Nutrition Information | ||||||||
| Servings Per Recipe: 6 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 195 cal | Carbohydrate Servings: | 1 | |||||
| Carbohydrates: | 15 g | Dietary Fiber: | 3 g | Cholesterol: | 0 mg | |||
| Fat: | 15 g | Sodium: | 118 mg | Saturated Fat: | 2 g | |||
| Protein: | 3 g | Potassium: | 395 mg | Monounsaturated Fat: | 11 g | |||
| Nutrition Bonus: | Vitamin C (45% daily value), Vitamin A (20% dv). | |||||||
