Adapted from EatingWell Magazine
6 servings, 1 cup each
3 tablespoons red wine vinegar
3 tablespoons minced shallots
6 tablespoons extra-virgin olive oil
1/4 teaspoon salt – Freshly ground pepper to taste
6 cups loosely packed arugula (about 6 ounces)
2 cups corn kernels (about 4 ears)
1 1/2 pints cherry tomatoes, halved
Combine vinegar and shallots in a large bowl and let stand at room temperature for 10 minutes.
Whisk oil into the vinegar mixture until blended. … Continue Reading ...