FemiHealth: Fresh Cherry and Corn Salad

cherry-and-corn-salad.jpg

Dressing

1/2 medium shallot, finely chopped
3 cloves garlic, minced
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
Salt and freshly ground black or white pepper to taste
Salad

5 ounces baby arugula or baby spinach
3 cups thawed frozen corn or 4 ears cooked fresh corn, kernels sliced off cob
1/2 cup finely sliced red onion
3/4 cup feta cheese
1 lb. fresh dark cherries, pitted, sliced in half*

In small mixing bowl, combine all dressing ingredients. Whisk well.

In large salad bowl combine arugula, corn and onion. Drizzle with dressing and toss to coat.
Arrange salad on individual dishes and sprinkle with feta. Top with cherries and serve.

*Frozen cherries, thawed, may be used.

Makes 8 servings.

Per serving: 215 calories, 10 g total fat (3 g saturated fat), 29 g carbohydrate,
6 g protein, 3 g dietary fiber, 167 mg sodium.
source: The American Institute for Cancer Research

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