Peppery, Tangy Corn Salad

FOODISTA
8Ingredients
25Minutes
160Calories

Ingredients

US|METRIC
  • 2 ears yellow corn
  • 2 1/2 cups arugula
  • 1/4 cup red onion (diced)
  • 1/4 cup ricotta salata (grated)
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice (fresh squeezed)
  • ground pepper (fresh, to taste)
  • salt (to taste)
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    Directions

    1. Boil corn ears for 3 minutes, then submerge in an ice bath.
    2. Once cooled, shave the corn and put aside.
    3. In a large salad bowl, add the arugula and red onion; then add the ricotta, olive oil, lemon juice, fresh ground pepper, and salt.
    4. Now add the corn. (The corn is tossed in last because you don’t want to welt the arugula by having a few warm corn kernels.)
    5. Mix it all together and serve it at room temperature.
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    NutritionView More

    160Calories
    Sodium9% DV210mg
    Fat25% DV16g
    Protein4% DV2g
    Carbs1% DV4g
    Fiber4% DV1g
    Calories160Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol10mg3%
    Sodium210mg9%
    Potassium120mg3%
    Protein2g4%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate4g1%
    Dietary Fiber1g4%
    Sugars<1g2%
    Vitamin A8%
    Vitamin C10%
    Calcium8%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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