Corn, Cherry Tomato, Arugula and Blue Cheese Salad

Serving size:
 6 Servings

Ingredients

    • 2 3⁄4 c
    • corn kernels (fresh or froze, thawed and drained)
    • 1 pt
    • cherry tomatoes (halved, basket)
    • 4
    • stalks celery (chopped)
    • 1⁄2
    • red onion (chopped)
    • 1 oz
    • arugula (stems trimmed, leaves chopped)
    • 2 T
    • balsamic vinegar
    • 1⁄3 c
    • olive oil
    • 1 c
    • blue cheese (crumbled)
Prep
15 minutes
Ready in
15 minutes

Description

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

Adapted from Bon Apetit Magazine, August 1994

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.

Course: 

Special Diets: