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Summer in a bowl! This recipe perfectly combines fresh ingredients to create the best summery salad. It’s light and refreshing with just the right dressing; you will love it.
1 pack arugula
1 small purple onion, thinly sliced
1 box cherry tomatoes, cut in half
2 cooked corn on the cobs or 1 can Gefen Corn
1 pack pea shoots
1 cup Tuscanini Parmesan cheese
1 tablespoon Gefen Olive Oil
1 teaspoon salt
1 cube Gefen Frozen Garlic
1 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 cup Gefen Olive Oil
1 cube Gefen Frozen Garlic
2 teaspoons sugar
1 teaspoon lemon juice
salt, to taste
pepper, to taste
In a small bowl, mix the ingredients for the corn dressing.
Cut the corn off the cobs and place it on a lined baking sheet. (If using canned corn, drain all the liquid and pat the corn dry with a paper towel to remove any remaining moisture.
Pour the corn dressing over the corn and mix well.
Bake at 400 degrees Fahrenheit for 20 minutes.
In a large bowl, combine the salad ingredients.
Top the salad with the roasted corn and generously sprinkle Parmesan cheese on top.
In a small bowl, mix the dressing ingredients and pour the dressing over the salad. Enjoy!
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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