Recipe for Corn, Cherry Tomato, Arugula and Blue Cheese Salad

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Yield:

1 servings

Ingredients:

Amount	Ingredient
3/4 cup	Fresh corn kernels or frozen, thawed, drained
1 x	Basket cherry tomatoes, halved (1-pint)
4 x	Celery stalks, chopped
1/2 x	Red onion, chopped
2 pkt	Arugula, stems trimmed, leaves chopped (1/2-ounce)
2 tbl	Balsamic vinegar
1/3 cup	Olive oil

Instructions:

Instructions: Combine first 5 ingredients in large bowl. Place vinegar in small bowl; gradually mix in oil. Season with salt and pepper. Add 3/4 cup blue cheese. Pour dressing over salad and toss to coat. Garnish with remaining 1/4 cup cheese. (Can be prepared 4 hours ahead. Cover and chill.)

Serves 6.

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