Recipe information
Yield
4 to 6 Servings
Ingredients
6
cups (lightly packed) fresh arugula (about 4 ounces)
1
1/2 cups (lightly packed) fresh basil leaves, torn
1
1/2 cups corn kernels (cut from about 2 small ears)
1
cup halved cherry tomatoes
3
tablespoons olive oil
2
tablespoons fresh lemon juice
1
2 1/2-ounce piece Parmesan cheese
Need to make a substitution?
Preparation
Toss first 4 ingredients in large bowl. Whisk oil and lemon juice in small bowl. Season to taste with salt and pepper. Drizzle dressing over salad; toss to coat. Divide salad among plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.