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Corn, Cherry Tomato, Arugula and Blue Cheese Salad

Yield
Servings
Prep time
15 mins
Course
Salads
Special Diets
Vegetarian
Source

Adapted from Bon Apetit Magazine, August 1994

Description

Sweet, juicy, crunchy, pungent, spicy, delicious. Unforgettable.

Ingredients

2 3⁄4 ccorn kernels (fresh or froze, thawed and drained)
1 ptcherry tomatoes (halved, basket)
4 stalks celery (chopped)
1⁄2 red onion (chopped)
1 ozarugula (stems trimmed, leaves chopped)
2 Tbalsamic vinegar
1⁄3 colive oil
1 cblue cheese (crumbled)

Instructions

Combine first 5 ingredients. Place vinegar in a small bowl and gradually mix in oil. Season to taste with salt and pepper. Add 3/4 c. blue cheese. Serve with salad and garnished with remaining cheese. Serves 6.