Corn Salad with Arugula & Bleu Cheese

Corn Salad with Arugula & Bleu Cheese

Corn Salad with Arugula & Bleu Cheese

We loved this salad along side grilled tri-tip and fresh sauted green beans. The perfect end of summer meal to share with friends - enjoy!

Ingredients:

  • 2 cups arugula
  • 1 bag corn, defrosted
  • 2 cups tomatoes, chopped
  • 1/2 red onion, thinly sliced
  • 1/2 cup bleu cheese
  • 6-8 fresh basil leaves cut into ribbons
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • kosher salt & fresh ground pepper
  • Directions:

      1. Defrost corn in a colander by rinising with cool water, set aside.

      2. Chop cherry tomatoes in half or full sized tomato into 1 inch chunks. Toss into a bowl. Add your basil and thinly sliced onion to bowl. Then season with the olive oil, red wine vinegar, kosher salt and pepper. Set aside.

      3. Arrange arugula on platter.

      4. Then layer corn on top of the arugula.

      5. Then layer tomato mixture on top of corn.

      6. Top off salad with bleu cheese crumbles

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