Fresh cherry and corn salad
Makes 8 servings.
1/2 medium shallot, finely chopped
3 cloves garlic, minced
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Salt and freshly ground black or white pepper to taste
5 ounces baby arugula or baby spinach
3 cups thawed frozen corn or 4 ears cooked fresh corn, kernels sliced off cob
1/2 cup finely sliced red onion
3/4 cup feta cheese
1 pound fresh dark cherries, pitted, sliced in half*
- In small mixing bowl, combine all dressing ingredients. Whisk well.
- In large salad bowl, combine arugula, corn and onion.
- Drizzle with dressing and toss to coat.
- Arrange salad on individual dishes, and sprinkle with feta. Top with cherries, and serve.
*Frozen cherries, thawed, may be used.
Serving size: 1/8 of recipe. Per serving: 215 calories, 10g total fat (3g saturated fat), 29g carbohydrates, 6g protein, 3g dietary fiber, 167mg sodium.