Corn and Arugula Salad With Rainbow Tomatoes (Vegan)
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
-
Red Wine Vinaigrette
- 1 medium garlic clove, crushed
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar plus 2 teaspoons red wine vinegar
- 1⁄2 cup extra-virgin olive oil (I used half imported Spanish olive oil and half blood orange olive oil)
- salt, to taste
- cracked black pepper, to taste
-
Salad
- 6 packed cups baby arugula leaves
- 1⁄2 small bunch fresh Italian parsley, chopped (about 1?2 cup)
- 1 large ear of corn, shucked, silk removed, and kernels cut off cob
- 1 pint rainbow cherry tomatoes, halved (assorted colors preferred) or 3 medium heirloom tomatoes, cut into bite-size pieces (assorted colors preferred)
directions
- 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.
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RECIPE SUBMITTED BY
COOKGIRl
United States