Summer Salad with Herb Vinaigrette
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.
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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.
Ingredients
Herb vinaigrette
- 2 1/2 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 1/2 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 1/2 cup)
- 2 oz. Pecorino Romano cheese, shaved with vegetable peeler
Preparation
To make Herb Vinaigrette: Whisk together all ingredients until smooth. Season to taste with salt and pepper.
To make Salad: Combine arugula, corn, tomatoes and onion in large serving bowl. Toss with vinaigrette. Sprinkle with cheese shavings, and serve immediately.
Nutrition Information
- Calories 157
- Carbohydrate Content 19 g
- Cholesterol Content 10 mg
- Fat Content 8 g
- Fiber Content 3 g
- Protein Content 7 g
- Saturated Fat Content 3 g
- Sodium Content 244 mg
- Sugar Content 5 g