Corn, cherry tomato, arugula, and blue cheese salad
There are times of the year that feel like a rebirth: the Winter Solstice when the days begin to lengthen again, the arrival of baby asparagus when the ground temperature reaches 65 degrees in Fresno, and now, with the blessing of the first cherry tomatoes.
Blue cheese has about 8 grams of fat per ounce, 5 grams of which is saturated fat. Using 4 ounces of blue cheese in the recipe may sound unwise, but the salad serves 6 with a normal portion size.
Saturated fat per serving for 6 people amounts to a little over 3 grams. A low-fat diet may have 8 to 10% of daily caloric intake as saturated fat. Two hundred calories worth of saturated fats out of a 2,000 calorie daily diet means you can eat 22 grams of saturated fats per day. You have can your blue cheese and eat it too.
This also holds true for the gorgonzola that accompanies caramelized onions on a pizza you will hear about in the near future.
This is one of those dishes that causes people to exclaim how good it is while their mouths are still full. This recipe is easy and delicious.
Servings: 6
Ingredients
- 6 ears fresh corn, kernels cut off
- 1 pint cherry tomatoes, halved
- 4 celery stalks, diced
- 1/2 red onion, diced
- 2 large handfuls arugula leaves, coarsely chopped
- 2 tablespoons balsamic vinegar
- 1/3 cup olive oil
- Salt and pepper
- 4 ounces crumbled blue cheese
Directions
- Combine the first 5 ingredients in a large salad bowl.
- In a small bowl, whisk the olive oil into the balsamic vinegar. Season with salt and pepper. Add 3/4 cup of blue cheese.
- Pour dressing over the salad and toss. Garnish with the remaining blue cheese.
- Cover and chill up to 4 hours before serving.