Corn and Arugula Salad with Rainbow Tomatoes
  • Red wine vinaigrette
  • 1 medium clove garlic, crushed
  • 1teaspoon dijon mustard
  • 2tablespoons plus 2 teaspoons red wine vinegar
  • 1⁄2 cup extra-virgin olive oil
  • Salad
  • 5ounces (about 6 packed cups) baby arugula leaves
  • 1⁄2 small bunch fresh Italian parsley, choppedabout 1⁄2 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.
Recipe Notes
Nutrition Facts
Corn and Arugula Salad with Rainbow Tomatoes
Amount Per Serving
Calories 221 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Sodium 47mg 2%
Total Carbohydrates 13g 4%
Dietary Fiber 3g 12%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.


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