Corn cherry tomato arugula and blue cheese salad - bon ap
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¾ | cup | Fresh corn kernels or frozen, thawed, drained |
| 1 | 1-pint basket cherry tomatoes, halved | |
| 4 | Celery stalks, chopped | |
| ½ | Red onion, chopped | |
| 2 | 1/2-oz packages arugula, stems trimmed, leaves chopped | |
| 2 | tablespoons | Balsamic vinegar |
| ⅓ | cup | Olive oil |
| 1 | cup | Crumbled blue cheese (about 4 oz) |
Directions
Combine first 5 ingredients in large bowl. Place vinegar in small bowl; gradually mix in oil. Season with salt and pepper. Add ¾ C blue cheese. Pour dressing over salad and toss to coat. Garnish with remaining ¼ C cheese. (Can be prepared 4 hours ahead. Cover and chill.)
Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>
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