Ingredients
| Name | Amount (Metric / US) |
|---|---|
| EARS CORN | 2 |
| ARUGULA | 50 g / 2.50 cups |
| ONION | 40 g / 0.25 cups |
| RICOTTA SALATA | 62 g / 0.25 cups |
| EXTRA VIRGIN OLIVE OIL | 4 Tbsps |
| SQUEEZED LEMON JUICE | 2 Tbsps |
| GROUND PEPPER | 3 servings |
| SALT | 3 servings |
Peppery, Tangy Corn Salad
Peppery, Tangy Corn Salad could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This side dish has 265 calories, 5g of protein, and 22g of fat per serving. For $1.5 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 3. If you have ricotta salata, arugula, squeezed lemon juice, and a few other ingredients on hand, you can make it. 1 person has tried and liked this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 36%, which is rather bad. Users who liked this recipe also liked Shrimp Salad with Corn and Tangy Lime Dressing, Peppery Vegetable Salad, and Peppery Spring Salad.
Instructions
Boil corn ears for 3 minutes, then submerge in an ice bath. Once cooled, shave the corn and put aside. In a large salad bowl, add the arugula and red onion; then add the ricotta, olive oil, lemon juice, fresh ground pepper, and salt. Now add the corn. (The corn is tossed in last because you dont want to welt the arugula by having a few warm corn kernels.) Mix it all together and serve it at room temperature.
