Arugula White Corn Salad
With bright colors and varied textures, this side salad converts into a satisfying entrée simply by adding sliced grilled chicken or shredded rotisserie chicken.
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
In a large salad bowl, whisk together oil, lemon juice, shallot and mustard. Season to taste with salt and pepper.
Add tomatoes, carrots, corn, arugula and walnuts; toss gently to combine. Sprinkle with cheese before serving.