Arugula with Grilled Corn and Peppers with a Dijon Lime Vinaigrette

Published on July 6, 2013 | In American, Mexican | By The Social Chef |

- Prep Time
- 10 Minutes
- Cook Time
- 10 Minutes
- Difficulty Level

Arugula with grilled corn and peppers with a Dijon Lime Vinaigrette makes a very healthy and quick lunch, dinner, party dish or a nice side to any meal. If arugula is not your salad of choice replace it with another lettuce.

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Low Calorie

Ingredients

1 package baby arugula
4-6 ears of corn on cob grilled and corn removed
16 cherry tomatoes halved
1 red pepper chopped
1/4 cup extra-virgin olive oil
2 limes juiced
1 tablespoon Dijon mustard
1 teaspoon sugar (optional)
Salt and pepper

Instructions

1. Using a large glass bowl combine arugula, corn, tomatoes and peppers with a pinch of salt and gently toss
2. Dressing: Combine olive oil, mustard, sugar and lime juice with a pinch of salt and whisk
3. Drizzle dressing as needed, toss well and serve

Servings : 6-8
Ready in : 20
Course : Appetizer, Entrée

Instructions

1. Using a large glass bowl combine arugula, corn, tomatoes and peppers with a pinch of salt and gently toss
2. Dressing: Combine olive oil, mustard, sugar and lime juice with a pinch of salt and whisk
3. Drizzle dressing as needed, toss well and serve

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...