Roasted Corn Salad
A cinch to pull together, this roasted corn salad is a summertime staple.
Servings: 8 servings
Ingredients
- 2 teaspoons olive oil
- 3 cups roasted corn from about 4 ears
- 5 ounces arugula or arugula spinach mix
- 1 pint cherry tomatoes halved
- 1/2 cup thinly sliced red onion
- 4 ounces goat cheese crumbles
For the dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons dijon mustard
- Salt and pepper to taste
Instructions
- Heat oil in a skillet set over medium. Add corn and cook about 5 minutes, until warmed and toasted.
- In a large dish, arrange arugula. Pour cooked corn over the top, then add tomatoes, red onion, and goat cheese. Layer it pretty if you like.
- Whisk together olive oil, red wine vinegar, dijon mustard, and salt and pepper until fully blended. Drizzle over salad just before serving and toss salad with tongs to mix.
