Photo: Anna Pelzer
Warm Corn, Tomato and Arugula Salad
8 ingredients
Serves 4.
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When corn and tomatoes reach their seasonal peak, combine them in this simple side dish, which cooks in just 5 minutes. It’s a great accompaniment to our filets mignons and fingerling potatoes with pesto (see related recipes at left).
Estimated Nutrition (whole recipe, rough)
448
Calories
14g
Protein
25g
Fat
52g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Cherry | 1 cup (138g) | 87 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. olive oil, plus more for drizzling
- 3 Tbs. finely chopped shallot
- 2 cups fresh corn kernels
- 1/2 pint cherry tomatoes, halved
- 4 oz. arugula
- 2 oz. feta cheese, crumbled
- Kosher salt and freshly ground pepper, to taste
- Fresh lemon juice for drizzling
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes