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Corn, Arugula & Tomato Salad

Summer 2004

Your rating: None Average: 4.1 (10 votes)

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



READER'S COMMENT:
"Great salad! But too much oil (much more than necessary). I used 2 tablespoons and next time will use only 1. "
Corn, Arugula & Tomato Salad Recipe

Makes: 6 servings, 1 cup each

Active Time:

Total Time:

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

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

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

Carbohydrate Servings: 1

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



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