Saturday, June 26, 2010
Salad for Supper
Arugula Salad with Corn, Tomatoes, and Blue Cheese
adapted from Everyday Food
There are so many things going on in this salad, I feel it needs minimal dressing. But if you like your salads more heavily coated, you may want to double the lemon and olive oil. This would make for a fantastic lunch or light dinner.
Prep time: 20 minutes
Total time: 20 minutes
Yield: serves 2ish
1 bag of baby arugula
2 large tomatoes, sliced
2 ears of corn, steamed for 2-3 minutes until tender and sliced off the cob *
1/2 cup sliced red onion
2 cooked chicken breast halves, sliced
1/4 cup crumbled blue cheese
juice from one lemon
2 tablespoons olive oil
pinch of salt and pepper
1. Place arugula in a large salad bowl. Add in tomatoes, corn, red onion, chicken breast, and blue cheese.
2. In a separate small bowl, whisk together the lemon juice and olive oil until combined. Add a pinch of salt and pepper to taste.
3. Toss salad with dressing until lightly coated. Taste for seasoning and serve immediately.
*You can also try microwaving your shucked corn. Place it on a plate and cover it with a paper towel. Microwave it for about one minute per ear.