This content was last updated on January 14, 2020
June is National Fresh Fruit and Vegetable Month, a great time to add more plant foods to your diet. This seasonal salad boasts a pound of bright cherries. This colorful fruit is a good source of fiber, vitamin C and natural antioxidants called anthocyanins. Cherries pair perfectly with the natural sweetness of corn and mild flavor of leafy greens like arugula.
Ingredients
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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
- 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
Makes 8 servings (1.5 cups per serving). Per serving: 200 calories, 11 g total fat (3.5 g saturated fat, 0 g trans fat), 15 mg cholesterol, 23 g carbohydrates, 5 g protein, 3 g dietary fiber, 340 mg sodium, 13 g sugar, 0 g added sugar.
Directions
- 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.
This recipe contains cancer fighting foods:
This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.
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