Corn, cherry tomato, arugula, and blue cheese salad

There are times of the year that feel like rebirth: the Winter Solstice when the days begin to lengthen again, the arrival of baby asparagus when the ground temperature reaches 65° in Fresno, and now, with the blessing of the first cherry tomatoes. This week's recipe is easy and delicious. Go to Epicurious.com and search for cherry tomatoes. You will find this recipe and hundreds of others. Blue cheese has about 8 gm of fat per ounce, 5 gm of which is saturated fat. Using 4 oz of blue cheese in the recipe may sound unwise, but the salad serves six with normal portion size. Saturated fat per serving for six people amounts to a little over 3 gm. 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 gm of saturated fats per day. You have can your blue cheese and eat it too. This also holds true for the gorgonzola that accompanies carmelized 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.

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 Tbsp balsamic vinegar
  • 1/3 cup olive oil
  • Salt and pepper
  • 4 oz blue cheese, crumbled to make about 1 cup

Directions

Combine the first five 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 four hours before serving.

Contributor

Preston Maring, MD

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