Sweet Corn and Roasted Red Pepper Arugula Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 322
- Total Fat
- 23
- Saturated Fat
- 3
- Carbohydrates
- 29
- Dietary Fiber
- 4
- Sugar
- 15
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 506
- Total: 25 min
- Active: 15 min
Ingredients
1/4 cup raw whole almonds
1/2 teaspoon ground cumin
5 tablespoons olive oil
3 ears corn, shucked, kernels removed
2 tablespoons white wine vinegar
1 1/2 tablespoons honey
1 teaspoon Dijon mustard
1/2 jalapeño or Fresno chile, seeded and minced
Kosher salt and freshly ground black pepper
2 cups arugula (about 5 ounces)
8 ounces jarred roasted red peppers, drained and thinly sliced
Directions
- Preheat the oven to 350 degrees F.
- Spread the almonds on a baking pan and bake until lightly toasted, about 6 minutes; let cool.
- Heat the cumin and 2 tablespoons of the oil in a medium skillet on medium heat until fragrant. Add the corn and saute until bright yellow, about 3 minutes.
- Meanwhile make the vinaigrette. Whisk together the vinegar, honey, mustard, chile, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk in the remaining 3 tablespoons oil to combine.
- Toss the arugula in a large bowl with the corn, red peppers and vinaigrette. Top with the almonds and serve.