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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Corn and Arugula Salad Recipe

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This recipe for Corn and Arugula Salad is from Soups On, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ear of corn, kernals cut from the cob
1 oz. arugula
1/2 shallot, minced
1 tbsp butter
juice of 1/2 lemon
olive oil
salt and pepper to taste
Directions:
Directions:
In a medium nonstick skillet, melt butter. Add the corn and shallot, season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the shallot is softened and the corn is lightly browned. Transfer to a large bowl.

Add the arugula, lemon juice and a drizzle of olive oil. Toss to coat and season with salt and pepper.
Number Of Servings:
Number Of Servings:
2 servings

 

 

 

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