Corn and Arugula Salad with Tomatoes and Blue Cheese
This light and fresh summer salad is made with corn, arugula, tomatoes, tangy vinaigrette, and creamy blue cheese! It's colorful, tasty, and will surely impress your family and friends any time you serve it.
Servings: 4
Calories: 245kcal
Ingredients
Salad:
- 6 ears corn
- 2 heaping cups arugula
- 2 cups cherry tomatoes halved
- 4 oz blue cheese, goat cheese or feta crumbled into bite-sized pieces
- salt and freshly cracked pepper
Dressing:
- 3 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1 small shallot minced, or 2 tbsp minced chives
- 1/4 c olive oil
Instructions
- Preheat the oven to 350 F. Place the corn, husk and all in the oven on a sheet tray and bake for 30 minutes. Remove from the oven, let cool then shuck the corn and cut the kernels from the cob.
- To make the dressing whisk together the shallot, dijon, and vinegar then slowly stream in the olive oil. Season with salt and pepper then set aside.
- Put the corn kernels, arugula, tomatoes, and blue cheese in a large bowl. Toss with the dressing. Season with salt a freshly cracked pepper and serve immediately!
Notes
The corn can be cooked up to three days ahead to save time with this recipe. Keep the husks on and store in the refrigerator.
Nutrition
Calories: 245kcal | Carbohydrates: 6g | Protein: 7g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 451mg | Potassium: 293mg | Fiber: 1g | Sugar: 3g | Vitamin A: 818IU | Vitamin C: 19mg | Calcium: 174mg | Iron: 1mg