Arugula Salad with Corn and Red Onions

Spicy arugula kicks up this summery salad.

By Dean Ornish, MD

From Everyday Cooking With Dr. Dean Ornish

You Will Need
4 cups mixed baby salad greens
1 bunch arugula (about 4 ounces), stems removed
1 1/2 cups fresh or thawed frozen corn kernels
1/2 red onion, thinly sliced
2 tablespoons seasoned rice vinegar
1 tablespoon nonfat bottled Italian salad dressing

What to Do
In a medium bowl, combine mixed greens, arugula, corn, red onion, vinegar and nonfat dressing. Toss gently to coat all ingredients with dressing. Serve immediately.

Serves 4

Serving size: 2 cups
Calories: 76.5
Fat: 0.72 grams
Cholesterol: 0 milligrams
Carbohydrate: 17.0 grams
Protein: 3.8 grams
Sodium: 87.5 milligrams

From Everyday Cooking With Dr. Dean Ornish

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