Fresh cherry and corn salad

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Makes 8 servings.

Ingredients

Dressing

1/2 medium shallot, finely chopped

3 cloves garlic, minced

1/4 cup extra-virgin olive oil

1/4 cup balsamic vinegar

Salt and freshly ground black or white pepper to taste

Salad

5 ounces baby arugula or baby spinach

3 cups thawed frozen corn or 4 ears cooked fresh corn, kernels sliced off cob

1/2 cup finely sliced red onion

3/4 cup feta cheese

1 pound fresh dark cherries, pitted, sliced in half*

Directions

  • In small mixing bowl, combine all dressing ingredients. Whisk well.
  • In large salad bowl, combine arugula, corn and onion.
  • Drizzle with dressing and toss to coat.
  • Arrange salad on individual dishes, and sprinkle with feta. Top with cherries, and serve.

*Frozen cherries, thawed, may be used.

Nutrition information

Serving size: 1/8 of recipe. Per serving: 215 calories, 10g total fat (3g saturated fat), 29g carbohydrates, 6g protein, 3g dietary fiber, 167mg sodium.

Source: American Institute for Cancer Research

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