Corn, Cherry Tomato, Arugula and Blue Cheese Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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) |
Directions:
1. 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.)
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