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Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
Bringing the Outdoors In
Arugula-Corn Salad
Getting reviews...
- Level: Easy
- Total: 25 min (includes cooling time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 142
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 2 mg
- Sodium
- 323 mg
- Level: Easy
- Total: 25 min (includes cooling time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 142
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 2 mg
- Sodium
- 323 mg
Ingredients
Cilantro-Lime Dressing:
Arugula-Corn Salad:
Directions
- For the cilantro-lime dressing: In a cruet, shake together the lime juice, cilantro, grapeseed oil, sour cream and some salt and pepper until creamy. Set aside until ready to serve the salad.
- For the arugula-corn salad: Bring a large pot of water to a boil. Add the corn and cook until crisp-tender, about 5 minutes. Rinse under cold water to cool. Cut the kernels from the cobs.
- Combine the arugula, bell peppers, grape tomatoes and corn kernels in a large bowl. Add the dressing and toss to coat.
