Arugula, Cherry Tomato, Corn Salad with Paremesan
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.
fresh, about 6 cups, lightly packed
lightly packed, fresh, torn
about 2 small ears
olive oil, extra-virgin
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.