Simple Arugula Salad, a peppery and crunchy salad with sweet corn and juicy tomatoes, sprinkled with blue cheese. A great side salad for any meal. A quick and mouthwatering no-cook, low-fat simple salad.
In a large mixing bowl, add the washed and dried fresh arugula.
For the corn, either drain canned corn or defrost frozen corn. See Note 1. Add the corn to the arugula.
Add the sliced tomatoes to the salad greens.
Mix in the blue cheese crumbles.
How to make the Red Wine Vinaigrette
In a small mixing bowl, whisk together olive oil, red wine vinegar, and Dijon mustard.
Whisk in a bit of salt and pepper, taste, if needed, adjust seasoning.
Toss the vinaigrette with the salad green mixture.
Notes
Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe. Note 1: Leftover roasted corn on the cob or grilled corn can be used. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.Don’t forget to shop at the Everyday Eileen store on Amazon