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Christian’s Summer Salad with Corn, Arugula & Feta Cheese

Christian's Summer Salad with Corn, Arugula & Feta Cheese

This hearty summer salad is a great showcase for the brilliant colors and fresh flavors of corn, beets, and seasonal salad greens. You can prepare the beets and corn the day before and keep them refrigerated until you are ready to make the salad. Recipe from As Fresh as it Gets, provided courtesy of Arsenal Press.

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Ingredients

4
small beets
2
ears of corn
1
bunch bunch of arugula or 3 cups baby greens
½
cup cherry tomatoes
½
cup feta cheese, crumbled
Toasted Sesame Vinaigrette
salt and pepper to taste
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Directions

Step 1

In a medium pot of water on high heat bring the beets to a boil. Reduce heat to simmer, and cook until tender. Cool remove skins, and slice thinly. Set aside.

Step 2

In another pot, cook the corn in boiling salted water for 3 minutes. Cool and slice kernels from the cob.

Step 3

Wash and dry the arugula or baby greens. In a salad bowl, combine greens with the cherry tomatoes, crumbled feta, and corn. Toss with the Toasted Sesame Vinaigrette.

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