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Arugula, Cherry Tomato, Corn Salad with Paremesan

 
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This is one of our favorite salad recipes too, quick, easy and delicious. It goes well with almost all the main course. Sometimes we just have it as a light meal and add some croutons on top.

Yield

4

servings

Prep

8

min

Cook

0

min

Ready

10

min

 

Ingredients

4 ounces arugula (roquette)
fresh, about 6 cups, lightly packed
1 cup basil
lightly packed, fresh, torn
*
1 ½ cups corn
about 2 small ears
1 cup cherry tomatoes
havled
3 tablespoons olive oil, extra-virgin
2 tablespoons lemon juice
fresh
2 ounces Parmesan cheese

Directions

Toss first 4 ingredients in a large bowl.

Whisk oil and lemon juice in a small bowl. Season to taste with salt and pepper.

Drizzle dressing over salad; toss to coat.

Divide salad among plates.

Using vegetable peeler, shave curls of Parmesan atop each salad and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 17164% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 103mg 4%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 9g
Vitamin A 11% Vitamin C 22%
Calcium 7% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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