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Summer Corn-and-Arugula Salad

Source of Recipe

Cooking Light, July/August 1996


Recipe Introduction

NOTES : This salad can be served at room temperature or chilled. If you make it ahead of time, be sure to toss it just before serving. Exchanges
Servings: 8 (Serving Size: 1 cup)

3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon water
1/4 teaspoon pepper
1/8 teaspoon salt
4 cups fresh corn kernels (about 8 ears)
2 cups diced cucumber
2 cups halved cherry tomatoes
2 cups coarsely chopped trimmed arugula
1/2 cup (2 ounces) diced part-skim Mozzarella cheese
1/3 cup chopped fresh basil

Combine first 5 ingredients in a large bowl; stir well. Add remaining ingredients; toss gently. Serve at room temperature or chilled.

One 1-cup serving equals: 121 Calories; 4g Total Fat; (24% calories from fat); 5g Protein; 20g Carbohydrate; 4mg Cholesterol; 78mg Sodium ++++ Food Exchanges: 1 Starch; 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat