GARDEN BOUNTY FONTINA SALAD

Garden Bounty Fontina Salad image

Out of ideas for using all that summer produce? This is the ticket to turning zucchini, tomatoes and sweet corn into something special.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 8

Number Of Ingredients 12

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Ingredients

4 cups torn arugula
1 1/2 cups cherry tomatoes, cut in half
6 oz fontina cheese, cubed
2 small zucchini, cut in half lengthwise, then sliced
2 ears fresh sweet corn, cooked, corn cut off, ears discarded
1 small cucumber, peeled, seeded, diced
1/2 cup walnut halves, toasted
1/4 cup olive oil
2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon coarse ground black pepper

Steps:

In 3-quart bowl, layer salad ingredients in order listed.
In small jar with tight-fitting lid, shake dressing ingredients. Pour dressing over salad; toss gently to coat. Serve immediately. Or, cover and refrigerate salad and dressing separately up to 4 hours; toss salad with dressing just before serving.

Nutrition Facts : Calories 240, Carbohydrate 11 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 3 g, TransFat 0 g