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Salads, Vegetarian, Summer |200 calories per serving| 15 minute recipe

Fresh Cherry and Corn Salad

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

  1. In small mixing bowl, combine all dressing ingredients. Whisk well.
  2. In large salad bowl combine arugula, corn and onion. Drizzle with dressing and toss to coat.
  3. 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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