Corn and Arugula Salad with Rainbow TomatoesMyra Goodman | Delicious Living
- Serves: 4 people
There aren’t many things I savor more than late summer’s sweet corn and vine-ripened tomatoes. Use the most flavorful tomatoes you can find and only make this salad when you have corn that is fresh and amazing.
- In a small bowl, whisk together all vinaigrette ingredients, plus salt and pepper to taste.
- Place arugula and half of the chopped parsley in a large bowl and toss with half of the vinaigrette. Transfer dressed salad to a platter.
- Using the same large bowl, add corn kernels with remaining parsley, and toss with half of remaining dressing and a small pinch of salt.
- Place corn mixture in the center of arugula on the platter. Arrange tomatoes around corn, and then drizzle with remaining vinaigrette.
PER SERVING: 221 cal, 18g fat (13g mono, 2g poly, 3g sat), 0mg chol, 3g protein, 13g carb, 3g fiber, 47mg sodium