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Corn and Arugula Salad

May 18, 2018

Corn cooked and cut off the cob is a terrific addition to any salad. Pairing it with a peppery green like arugula really accentuates the natural sweetness of the corn. It’s simple, fresh, and easy to pull together. This dish is guaranteed to make your list of all time favorite summer salads. Try it!

Dressing:

Small clove garlic, minced

1 tsp minced onion

1 Tbsp Dijon mustard

2 Tbsp sugar

Salt/pepper

½ cup champagne or white wine vinegar

1 cup canola oil

Salad:

5 ears of corn

1-2 cups grape tomatoes, cut in half

1 ½ cups fresh arugula or baby spinach

Mix ingredients together for dressing; set aside. Cook corn and remove from cob; let cool. In a large bowl mix arugula, corn, and tomatoes; toss with dressing. May not need to use all the dressing.

Nutritional Info:

Servings per recipe: 6

Calories per serving: 230

Grams protein per serving: 4