Summer Chopped Salad With Arugula Vinaigrette
"This recipe comes from "Seriously Simple" and uses the bounty of the summer season. Cooked chicken, turkey, fish or shellfish can be added to this salad to make it a main course salad."
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1⁄2 lb mixed salad green, finely chopped
- 1 large ripe tomatoes, coarsely chopped
- 1⁄2 cucumber, peeled, seeded, and cut into 1/4-inch dice
- 1 ear of corn, shucked (fresh white or yellow sweet corn)
- 1⁄4 cup parmesan cheese, coarsely shredded
-
Arugula Vinaigrette
- 1 shallot
- 1 1⁄2 tablespoons balsamic vinegar
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1⁄2 cup olive oil
- salt and pepper
- 1⁄2 cup arugula leaf, packed coarsely chopped
directions
- Vinaigrette: In a food processor fitted with the metal blade, mince the shallot; add vinegar, lemon juice, and mustard and process to combine.
- With the machine running, gradually add the oil to make and emulsified sauce.
- Add the salt, pepper, and arugula.
- Pulse until well blended.
- Taste and adjust the seasoning.
- Salad: In a large salad bowl, combine the greens, vegetables, and cheese; add the vinaigrette and toss until well coated.
- Divide the salad among individual plates and serve.
- NOTE: The vinaigrette may be prepared in 1 day in advance, covered, and refrigerated. Whisk it well before using.
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RECIPE SUBMITTED BY
~WELCOME TO MY PAGE~
This page is dedicated to my Dad, who I love & miss each and every day! 3-12-29 to 1-22-10
My name is Star and I am originally from Rhode Island. I have been married for 20 years to my wonderful husband, Phil. We live in the Sierra Nevada foothills of Northern CA. I love cooking, eating a variety of foods and drinking wine (in moderation , of course)! There's nothing better than a wonderful meal! In Northern CA there is an abundance of fresh ingredients year round as well as wonderful wines! We have been fortunate enough to travel and experience wonderful cuisine, but I miss all the ethnic foods I grew up with. I love to cook and try new recipes.
Being the daughter of 2 caterers, food has always been a big part of my families' life. Some of the best memories I have are of family gatherings around the kitchen table or counter. The kitchen was and truly is the "heart of the home"!
Back East we enjoy food for passings, celebrations, comfort or everyday life. Menus are varied according to the holidays at hand. Portuguese for Labor Day, Italian for St. Joseph's Day, Irish for St. Patrick's Day, Polish for Easter and the list goes on. Tradition has deep roots in the East and "Food: "is" The Way To Everyone's Heart"!
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