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 calories; protein 3g; carbohydrates 14.3g; dietary fiber 2.7g; sugars 4.2g; fat 14.9g; saturated fat 2.1g; vitamin a iu 1155.7IU; vitamin c 17.1mg; folate 55.9mcg; calcium 42.8mg; iron 0.8mg; magnesium 37.8mg; potassium 407mg; sodium 114.3mg; thiamin 0.1mg.
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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
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