Name: Corn, Arugula & Tomato Salad
Total time: 20 min
Ingredients: 3 tablespoons red-wine vinegar; 3 tablespoons minced shallots; 6 tablespoons extra-virgin olive oil; ¼ teaspoon salt; Freshly ground pepper, to taste; 6 cups loosely packed arugula, (about 6 ounces); 1 ½ pints cherry tomatoes, halved; 2 cups corn kernels, (about 4 ears)

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Ingredients

3 tablespoons red-wine vinegar
3 tablespoons minced shallots
6 tablespoons extra-virgin olive oil
¼ teaspoon salt
Freshly ground pepper, to taste
6 cups loosely packed arugula, (about 6 ounces)
1 ½ pints cherry tomatoes, halved
2 cups corn kernels, (about 4 ears)

Directions

Step 1
Combine vinegar and shallots in a large bowl and let stand at room temperature for 10 minutes.

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Step 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 Facts

Serving Size:

1 cup

Per Serving:

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.

Exchanges:

1/2 starch, 1 vegetable, 1/2 fat

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Corn, Arugula & Tomato Salad

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Ingredients

Directions

Nutrition Facts