Directions:
- Whisk 1/2 cup oil, vinegar, basil, diced tomatoes, garlic and rosemary in small bowl until well blended.
- Season to taste with salt and pepper.
- Preheat broiler.
- Brush corn with 1 teaspoon oil and sprinkle with salt and pepper.
- Broil corn until crisp-tender and golden brown in spots, turning frequently, about 7 minutes.
- Cool, cut corn kernels off cob and place in large bowl.
- Add arugula, quartered tomatoes and pecans to bowl with corn.
- Toss salad with enough dressing to coat evenly.
- Season with salt and pepper.
- Garnish salad with shaved Parmesan cheese and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 422.31 Kcal (1768 kJ) | ||
| Calories from fat | 365.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.6g | 62% | |
|---|---|---|---|
| Sodium | 19.86mg | 1% | |
| Potassium | 479.08mg | 10% | |
| Total Carbs | 14.49g | 5% | |
| Sugars | 7.03g | 28% | |
| Dietary Fiber | 3.59g | 14% | |
| Protein | 4.09g | 8% | |
| Vitamin C | 19.8mg | 33% | |
| Iron | 1.2mg | 7% | |
| Calcium | 76.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 203.73 Kcal (853 kJ) | ||
| Calories from fat | 176.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.58g | 62% | |
|---|---|---|---|
| Sodium | 9.58mg | 1% | |
| Potassium | 231.11mg | 10% | |
| Total Carbs | 6.99g | 5% | |
| Sugars | 3.39g | 28% | |
| Dietary Fiber | 1.73g | 14% | |
| Protein | 1.97g | 8% | |
| Vitamin C | 9.6mg | 33% | |
| Iron | 0.6mg | 7% | |
| Calcium | 37mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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