Corn and Arugula Salad
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!
Small clove garlic, minced
1 tsp minced onion
1 Tbsp Dijon mustard
2 Tbsp sugar
½ cup champagne or white wine vinegar
1 cup canola oil
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.
Servings per recipe: 6
Calories per serving: 230
Grams protein per serving: 4