Prep time 15 minutes


3 Tbsp. olive oil

2 Tbsp. fresh lemon juice

2 Tbsp. minced shallot

2 tsp. Dijon mustard

Kosher salt and freshly ground pepper, to taste

2 cups tri-colored cherry tomatoes, halved

2 medium carrots, shaved into ribbons using a vegetable peeler

1 can (15.25 oz.) Del Monte® Summer Crisp® Whole Kernel White Corn, drained

5 oz. baby arugula and/or baby spinach

1/2 cup toasted coarsely chopped walnuts

2 oz. goat cheese or feta, crumbled


  1. In a large salad bowl, whisk together oil, lemon juice, shallot and mustard. Season to taste with salt and pepper.

  2. Add tomatoes, carrots, corn, arugula and walnuts; toss gently to combine. Sprinkle with cheese before serving.

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