Corn, Arugula & Tomato Salad

July 10, 2008

Adapted from EatingWell Magazine 6 servings, 1 cup each INGREDIENTS: 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 DIRECTIONS:…

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