A cinch to pull together, this roasted corn salad is a summertime staple.
Prep Time15 minutesmins
Cook Time5 minutesmins
Total Time20 minutesmins
Servings: 8servings
Ingredients
2teaspoonsolive oil
3cupsroasted cornfrom about 4 ears
5ouncesarugulaor arugula spinach mix
1pintcherry tomatoeshalved
1/2cupthinly sliced red onion
4ouncesgoat cheese crumbles
For the dressing
1/4cupolive oil
2tablespoonsred wine vinegar
2teaspoonsdijon mustard
Salt and pepperto 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.