Summer Salad with Herb Vinaigrette

Author:
Publish date:
Social count:
0

30 minutes or fewer

Give a simple salad spectacular flavor by adding fresh herbs to a homemade dressing. Vinaigrettes keep indefinitely in the fridge, so feel free to double or triple the recipe below.

  • SERVINGServings

Ingredients

Herb Vinaigrette

  • 2 1/2 Tbs. olive oil
  • 2 Tbs. champagne vinegar
  • 1 Tbs. fresh chopped herbs, such as tarragon, oregano, dill, cilantro, sage, basil
  • 2 tsp. chopped shallot
  • 1 1/2 tsp. Dijon mustard
  • 1 tsp. honey

Salad

  • 4 cups arugula, washed and stemmed
  • 2 cups fresh or frozen corn kernels (about 2 cups)
  • 1 cup halved cherry tomatoes
  • 1 small red onion, thinly sliced (about 1/2 cup)
  • 2 oz. Pecorino Romano cheese, shaved with vegetable peeler

Preparation

  1. To make Herb Vinaigrette: Whisk together all ingredients until smooth. Season to taste with salt and pepper.
  2. To make Salad: Combine arugula, corn, tomatoes and onion in large serving bowl. Toss with vinaigrette. Sprinkle with cheese shavings, and serve immediately.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 157
  • Carbohydrate Content: 19 g
  • Cholesterol Content: 10 mg
  • Fat Content: 8 g
  • Fiber Content: 3 g
  • Protein Content: 7 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 244 mg
  • Sugar Content: 5 g