Serena's Perfect Summer Salad
Makes 6 Servings
To Get:
3 Tbsp EVOO
1 1/2 cups sweet corn
Salt and pepper to taste
8 oz chopped roasted red peppers
3 packed cups of baby arugula
1/3 cup basil leaves, thinly sliced
3 Tbsp balsamic vinegar
4 oz crumbled goat cheese
Crushed red pepper (optional)
1-2 Tbsp Italian Dressing
To Do:
1. Boil pasta according to directions
2. Add cooked pasta to a large bowl and add 1 Tbsp EVOO
3. Heat 1 TBSP EVOO in large skillet
4. Add corn and season with salt & pepper
5. Cook for 4-5 minutes
6. Transfer corn to a bowl and let cool to room temperature
7. Add the cooled corn, roasted red peppers, arugula, basil, and crushed red pepper to bowl with pasta
8. Drizzle with remaining EVOO and vinegar and toss
9. Add half goat cheese and toss again
10. Top with remaining goat cheese
ah.mi Tip:
It’s great as leftovers; if dry toss with some Italian dressing
Sub the cheese for your fav nuts to make this vegan
Nutrition Info per serving:
CALORIES 295 | FAT 14g | SAT FAT 4g | SODIUM 203mg | CARBOHYDRATE 34g | FIBER 5g | SUGARS 8g | PROTEIN 14g
Nutrition information provided for each recipe is completed using the FDA approved method of database nutrition analysis. Variations may occur due to ingredients used and food preparation. ah.mi does not guarantee that the ingredients listed in any of our recipes are allergy free. If you have a food allergy you should determine whether you are allergic to the ingredients in each recipe and not rely on statements that a particular recipe is gluten free, dairy free, nut free, soy free, or free of any other possible allergen. Always follow safe food handling guidelines when preparing food. Daily nutrition requirements vary with each person and therefore it is the responsibility of that individual to choose foods that meet their specific nutrition needs. The nutrition information provided for recipes is for information only and should not take the place of medical advice from a trained health professional. Always consult your physician for guidance.