Arugula Corn Salad

This is a quick and delicious fresh salad to fix for lunch or to accompany dinner. This recipe serves two as a pretty plated salad.  Double the recipe to serve family style.

Ingredients:

• 4 cups fresh arugula
• 1 cup corn, frozen or fresh
• handful of cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled or cubed
• 2 tablespoons green onion, chopped
• 2 tablespoons fresh basil, chopped (optional)

dressing:

• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon dried basil (if not using fresh)
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon sugar

Method:

1. Cook corn for a few minutes, drain in colander and rinse with cold water.
2. Add all salad ingredients to salad bowl.
3. Shake dressing ingredients in a small container with a lid. Add to salad and mix just before serving. 

We also enjoy it with a drizzle of balsamic reduction

Share this post