Fresh corn and tomatoes make an especially attractive and delicious summer salad. Sweet corn balances the peppery arugula and tart tomatoes. Source: EatingWell Magazine, Summer 2004

Kathy Farrell-Kingsley



  • 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.

Nutrition Facts

192 calories; 14.9 g total fat; 2.1 g saturated fat; 114 mg sodium. 407 mg potassium; 14.3 g carbohydrates; 2.7 g fiber; 4 g sugar; 3 g protein; 1156 IU vitamin a iu; 17 mg vitamin c; 56 mcg folate; 43 mg calcium; 1 mg iron; 38 mg magnesium;

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