Arugula, Corn and Pepper Salad: An Easy Late Summer Salad
Need a gluten free and lacto ovo vegetarian side dish? Arugula, Corn and Pepper Salad: An Easy Late Summer Salad could be an awesome recipe to try. This recipe serves 4 and costs $1.11 per serving. One serving contains 148 calories, 5g of protein, and 12g of fat. If you have arugula, ear corn, mozzarella, and a few other ingredients on hand, you can make it. 25 people have tried and liked this recipe. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 15 minutes. It is brought to you by Sarahs Cucina Bella. With a spoonacular score of 79%, this dish is solid. Similar recipes include Late Summer Salad With Sweet Corn, Romano Beans, And Macadamia, Summer Corn Salad Over Arugula, and Late-summer Pasta Salad.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
1 bunch arugula, washed and chopped (about 4 cups)
1 ear corn, cooked until tender and kernels removed from the cob
1/2 cup diced fresh mozzarella
1 red bell pepper, diced
1/4 cup vinaigrette
Equipment:
bowl
Cooking instruction summary:
In a large bowl, toss together the arugula, corn, bell pepper and mozzarella. Add the vinaigrette and toss to coat. Allow the salad to rest for 10 minutes before serving.
Step by step:
1. In a large bowl, toss together the arugula, corn, bell pepper and mozzarella.
2. Add the vinaigrette and toss to coat. Allow the salad to rest for 10 minutes before serving.
Nutrition Information:
covered percent of daily need
