Thursday, May 8, 2014

Roasted corn and tomato salad with queso fresco
2 red peppers, roasted, peeled and cut into strips
2 yellow peppers, roasted, peeled and cut into strips
2 ears corn, kernels removed
1 tsp. Cajun seasonings
2 Tbsp. olive oil
3 large vine ripened tomatoes, sliced
1C baby heirloom tomatoes, halved
1C arugula leaves
1/4C basil leaves
1/2C queso fresco, crumbled

3 Tbsp. balsamic vinegar
1 Tbsp. sherry wine vinegar
2 tsp. honey mustard
6 Tbsp. olive oil
salt and pepper to taste

Shake the vinaigrette ingredients together in a jar and set aside.  Preheat oven to 400F.  Toss the corn with spices and olive oil and spread in a shallow dish.  Bake until golden – about 10 minutes.  Let cool.

Toss the arugula and basil with vinaigrette to coat and divide among plates.  Arrange tomato slices, pepper strips and baby tomatoes on top and sprinkle with the corn and cheese.  Drizzle with vinaigrette and serve.

MAKES:  6 – 8 servings

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