posted by Joy 06-05-98 3:28 PM
Corn, Tomato and Blue Cheese Salad
2 3/4 cup fresh or frozen corn kernels, cooked
1 pint basket cherry tomatoes
4 stalks celery, chopped
1/2 red onion, chopped
2 1/2 oz. packages Arugula
2 Tbl. Balsamic vinegar
1/3 cup olive oil
4 oz. crumbled blue cheese, divided
Combine first 5 ingredients in a salad bowl. Place vinegar in small bowl; gradually mix in olive oil.
Add 3/4 cup blue cheese. Pour dressing over salad and mix well. Garnish with remaining 1/4 cup blue cheese. Can be prepared 4 hours ahead. Cover and chill.