Corn, Arugula & Tomato Salad

From EatingWell: Summer 2004 — Subscribe Now!

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

6 servings, 1 cup each

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

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

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

Per serving: 195 calories; 15 g fat (2 g sat, 11 g mono); 0 mg cholesterol; 15 g carbohydrates; 3 g protein; 3 g fiber; 118 mg sodium; 395 mg potassium.

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

1 Carbohydrate Serving

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