Corn, Arugula & Tomato Salad

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

Corn, Arugula & Tomato Salad
Nutritionist Tested & Approved

Time: 20 minutes

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

Directions
  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.


Nutritional Facts

Servings
6
Calories
193
Carbohydrates
14g
Cholesterol
0mg
Dietary Fiber
3g
Fat
15g
Monounsaturated Fat
11g
Potassium
407mg
Protein
3g
Saturated Fat
2g
Sodium
115mg
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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