Corn, Cherry Tomato, Arugula And Blue Cheese Salad Recipe
Servings: 1
Ingredients
- 2 3/4 c. Fresh corn kernels or possibly frzn, thawed, liquid removed
- 1 x Basket cherry tomatoes, halved (1-pint)
- 4 x Celery stalks, minced
- 1/2 x Red onion, minced
- 2 pkt Arugula, stems trimmed, leaves minced (1/2-oz)
- 2 Tbsp. Balsamic vinegar
- 1/3 c. Extra virgin olive oil
- 1 c. Crumbled blue cheese, (about 4 ounces)
Directions
- Combine first 5 ingredients in large bowl. Place vinegar in small bowl; gradually fold in oil. Season with salt and pepper. Add in 3/4 c. blue cheese. Pour dressing over salad and toss to coat. Garnish with remaining 1/4 c. cheese. (Can be prepared 4 hrs ahead. Cover and chill.)
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 770g | |
| Calories 1452 | |
| Calories from Fat 997 | 69% |
| Total Fat 113.1g | 141% |
| Saturated Fat 35.5g | 142% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 2030mg | 85% |
| Potassium 1656mg | 47% |
| Total Carbs 81.71g | 22% |
| Dietary Fiber 10.5g | 35% |
| Sugars 24.47g | 16% |
| Protein 39.34g | 63% |
