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5 from 9 votes

Simple Arugula Salad

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-carb, keto salad.
Course Appetizer, Salad
Cuisine American
Keyword easy arugula salad, no-cooking arugula salad, vegetarian arugula salad
Prep Time 10 minutes
Cook Time 0 minutes
0 minutes
Servings 6 servings
Calories 137kcal
Author Eileen Kelly

Ingredients

Salad

  • 5 cups Arugula lettuce
  • 1 cup corn
  • 1 cup grape tomatoes or cherry tomatoes
  • 1/4 cup blue cheese crumbles

Red Wine Vinaigrette Recipe

  • 4 Tablespoons olive oil
  • 2 Tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • salt and pepper, to taste

Instructions

Arugula Salad

  • In a large bowl, add the washed fresh arugula.
  • For the corn, either drain canned corn or defrost frozen corn. See Note 1. Add the corn to the arugula.
  • Slice the tomatoes in half or cube, depending on their size. Add the tomatoes to the salad greens.
  • Mix in the blue cheese crumbles.

Vinaigrette

  • In a small bowl, whisk together olive oil, red wine vinegar, and Dijon mustard.
  • Toss the vinaigrette with the salad green mixture. Ready to serve.

Notes

Note 1: Leftover roasted corn on the cob or grilled corn can be used. 
Variations:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1serving | Calories: 137kcal | Carbohydrates: 7g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 95mg | Potassium: 191mg | Fiber: 1g | Sugar: 2g | Vitamin A: 713IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 1mg