Arugula, Tomato and Corn Salad

Recipe by Grace Lynn
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whisk 1/2 cup oil, vinegar, basil, diced tomatoes, garlic and rosemary in small bowl until well blended.
  • Season to taste with salt and pepper.
  • Preheat broiler.
  • Brush corn with 1 teaspoon oil and sprinkle with salt and pepper.
  • Broil corn until crisp-tender and golden brown in spots, turning frequently, about 7 minutes.
  • Cool, cut corn kernels off cob and place in large bowl.
  • Add arugula, quartered tomatoes and pecans to bowl with corn.
  • Toss salad with enough dressing to coat evenly.
  • Season with salt and pepper.
  • Garnish salad with shaved Parmesan cheese and serve.
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