Arugula, Cherry Tomato, Corn Salad with Paremesan
184
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.
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.
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?
