Name: Corn, Cherry Tomato, Arugula and Blue Cheese Salad
Yield: Serves 6
Ingredients: 2 3/4 cups fresh corn kernels or frozen, thawed, drained; 1 1-pint basket cherry tomatoes, halved; 4 celery stalks, chopped; 1/2 red onion, chopped; 2 1/2-ounce packages arugula, stems trimmed, leaves chopped; 2 tablespoons balsamic vinegar; 1/3 cup olive oil; 1 cup crumbled blue cheese (about 4 ounces)

Recipe information

Yield
Serves 6

Ingredients

2 3/4 cups fresh corn kernels or frozen, thawed, drained

1 1-pint basket cherry tomatoes, halved

4 celery stalks, chopped

1/2 red onion, chopped

2 1/2-ounce packages arugula, stems trimmed, leaves chopped

2 tablespoons balsamic vinegar

1/3 cup olive oil

1 cup crumbled blue cheese (about 4 ounces)

Preparation

Combine first 5 ingredients in large bowl. Place vinegar in small bowl; gradually mix in oil. Season with salt and pepper. Add 3/4 cup blue cheese. Pour dressing over salad and toss to coat. Garnish with remaining 1/4 cup cheese. (Can be prepared 4 hours ahead. Cover and chill.)

Recipe notes

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