Recipe: Corn & Argula Salad

Corn and Arugula Salad with Rainbow Tomatoes

Myra Goodman | Delicious Living
  • Serves: 4 people

There arent many things I savor more than late summers sweet corn and vine-ripened tomatoes. Use the most flavorful tomatoes you can find and only make this salad when you have corn that is fresh and amazing.

  • Red wine vinaigrette
  • 1 medium clove garlic, crushed
  • 1 teaspoon dijon mustard
  • 2 tablespoons plus 2 teaspoons red wine vinegar
  • 12 cup extra-virgin olive oil
  • Salad
  • 5 ounces (about 6 packed cups) baby arugula leaves
  • 12 small bunch fresh Italian parsley, chopped (about 12 cup)
  • 1 large ear fresh corn, shucked, silk removed, and kernels cut off cob
  • 1 pint rainbow cherry tomatoes, halved; or 3 medium heirloom tomatoes (assorted colors preferred), cut into bite-size pieces
  1. In a small bowl, whisk together all vinaigrette ingredients, plus salt and pepper to taste.
  2. Place arugula and half of the chopped parsley in a large bowl and toss with half of the vinaigrette. Transfer dressed salad to a platter.
  3. Using the same large bowl, add corn kernels with remaining parsley, and toss with half of remaining dressing and a small pinch of salt.
  4. Place corn mixture in the center of arugula on the platter. Arrange tomatoes around corn, and then drizzle with remaining vinaigrette.

PER SERVING: 221 cal, 18g fat (13g mono, 2g poly, 3g sat), 0mg chol, 3g protein, 13g carb, 3g fiber, 47mg sodium

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