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

Kathy Farrell-Kingsley
Source: EatingWell Magazine, Summer 2004
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Ingredients

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Directions

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

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  • 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 Facts

192.4 calories; protein 3g 6% DV; carbohydrates 14.3g 5% DV; exchange other carbs 1; dietary fiber 2.7g 11% DV; sugars 4.2g; fat 14.9g 23% DV; saturated fat 2.1g 10% DV; cholesterolmg; vitamin a iu 1155.7IU 23% DV; vitamin c 17.1mg 29% DV; folate 55.9mcg 14% DV; calcium 42.8mg 4% DV; iron 0.8mg 5% DV; magnesium 37.8mg 14% DV; potassium 407mg 11% DV; sodium 114.3mg 5% DV; thiamin 0.1mg 14% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
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Rating: 4 stars
10/30/2011
Great salad! But too much oil (much more than necessary). I used 2 tablespoons and next time will use only 1. Read More