American BBQ Corn Salad Recipe
This salad is easy, fresh and delicious and not necessarily just for a BBQ. I found there is a lot of flexibility with the recipe -- I added more arugula, less dressing. The cheese gives it nice flavor.
Ingredients
- 2 3/4 cups fresh or frozen corn kernels-thawed, drained
- 1 pint cherry tomatoes, halved
- 4 celery stalks, chopped
- 1/2 red onion, chopped
- 2 - 1/2 oz. packages of arugula, stems trimmed, leaves chopped
- 2 tablespoons balsamic vinegar
- 1/3 cup olive oil
- 1 cup crumbled blue cheese - about 4 oz. (sometimes I substitute with goat cheese)
Directions
- Combine first five ingredients in a large bowl.
- Place vinegar in small bowl; gradually mix in oil.
- Season with salt and pepper.
- Add 3/4 cup of the blue cheese.
- Pour the dressing over salad and toss to coat.
- Garnish with remaining 1/4 cup cheese. (Can be prepared 4 hours ahead. Cover and chill.)
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 6 servings | |
| Calories 207 | |
| Calories from Fat 165 | 80% |
| Total Fat 18.65g | 23% |
| Saturated Fat 5.89g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 339mg | 14% |
| Potassium 271mg | 8% |
| Total Carbs 4.95g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.2g | 2% |
| Protein 5.67g | 9% |
