Corn, Cherry Tomato, Arugula and Blue Cheese Salad

By LEP04

Ingredients

• 2 3/4 cups fresh corn kernels or frozen, thawed, drained
• 1 1-pint basket cherry tomatoes, halved
• 4 celery stalks, chopped
• 1/2 red onion, chopped
• 2 1/2-ounce packages arugula, stems trimmed, leaves chopped
• 2 tablespoons balsamic vinegar
• 1/3 cup olive oil
• 1 cup crumbled blue cheese (about 4 ounces)

Details

Servings 6

Preparation

Step 1

Combine first 5 ingredients in large bowl. Place vinegar in small bowl; gradually mix in oil. Season with salt and pepper. Add 3/4 cup blue cheese. Pour dressing over salad and toss to coat. Garnish with remaining 1/4 cup cheese. (Can be prepared 4 hours ahead. Cover and chill.)