Arugula Salad with Cherry Tomatoes, Corn and Carrots

Arugula Salad with Cherry Tomatoes and CornA light arugula salad for lunch or as a side at dinner time.

Arugula Salad with Cherry Tomatoes, Corn and Carrots

2 cups arugula
1 ear of fresh corn, briefly boiled, kernels removed (or remove kernels first and blanch in hot water
5-8 cherry tomatoes, sliced in half
1-2 small carrots, sliced

For the vinaigrette:

5 Tablespoons olive oil
2 Tablespoons white balsamic vinegar
Juice of 1/2 lemon
1 teaspoon dijon mustard
1 teaspoon finely chopped red onion or shallot
Freshly cracked pepper and dash of kosher salt

Directions:

Blend vinaigrette ingredients, taste and adjust as necessary. Toss with arugula, add vegetables and serve.

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One response to “Arugula Salad with Cherry Tomatoes, Corn and Carrots

  1. Pingback: Salad Days: A Review of 15 Popular Foodie Greens | EcoSalon | Organic Fashion, Culture, News, Design, Food and Lifestyle

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