CORN, CHERRY TOMATO, ARUGULA AND BLUE CHEESE SALAD

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Corn, Cherry Tomato, Arugula and Blue Cheese Salad image

Categories     Salad     Leafy Green     Tomato     Vegetable     No-Cook     Vegetarian     Blue Cheese     Corn     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

2 3/4 cups fresh corn kernels or frozen, thawed, drained
1 1-pint basket cherry tomatoes, halved
4 celery stalks, chopped
1/2 red onion, chopped
2 1/2-ounce packages arugula, stems trimmed, leaves chopped
2 tablespoons balsamic vinegar
1/3 cup olive oil
1 cup crumbled blue cheese (about 4 ounces)

Steps:

  • Combine first 5 ingredients in large bowl. Place vinegar in small bowl; gradually mix in oil. Season with salt and pepper. Add 3/4 cup blue cheese. Pour dressing over salad and toss to coat. Garnish with remaining 1/4 cup cheese. (Can be prepared 4 hours ahead. Cover and chill.)

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