nutritional information

Per SERVING:

  • Calories: 157
  • Protein: 7 g
  • Total Fat: 8 g
  • Saturated Fat: 3 g
  • Carbohydrates: 19 g
  • Cholesterol: 10 mg
  • Sodium: 244 mg
  • Fiber: 3 g
  • Sugar: 5 g

Summer Salad with Herb Vinaigrette

Summer Salad with Herb Vinaigrette

Serves 4

30 minutes or fewer

30 minutes or fewer   Give a simple salad spectacular flavor by adding fresh herbs to a homemade dressing. Vinaigrettes keep indefinitely in the fridge, so feel free to double or triple the recipe below.
Herb Vinaigrette
  • 2 ½ Tbs. olive oil
  • 2 Tbs. champagne vinegar
  • 1 Tbs. fresh chopped herbs, such as tarragon, oregano, dill, cilantro, sage, basil
  • 2 tsp. chopped shallot
  • 1 ½ tsp. Dijon mustard
  • 1 tsp. honey
Salad
  • 4 cups arugula, washed and stemmed
  • 2 cups fresh or frozen corn kernels (about 2 cups)
  • 1 cup halved cherry tomatoes
  • 1 small red onion, thinly sliced (about ½ cup)
  • 2 oz. Pecorino Romano cheese, shaved with vegetable peeler
  1. To make Herb Vinaigrette: Whisk together all ingredients until smooth. Season to taste with salt and pepper.
  2. To make Salad: Combine arugula, corn, tomatoes and onion in large serving bowl. Toss with vinaigrette. Sprinkle with cheese shavings, and serve immediately.
July 2006

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comments

Been making this for several years. Definitely one of my favorite summer salads!

Jenny - 2011-06-07 19:49:06