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. 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. Place kernels 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 | 178.49 Kcal (747 kJ) | ||
| Calories from fat | 114.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.76g | 20% | |
|---|---|---|---|
| Sodium | 23.09mg | 1% | |
| Potassium | 523.34mg | 11% | |
| Total Carbs | 15.07g | 5% | |
| Sugars | 7.26g | 29% | |
| Dietary Fiber | 3.9g | 16% | |
| Protein | 4.44g | 9% | |
| Vitamin C | 21.7mg | 36% | |
| Iron | 1.4mg | 8% | |
| Calcium | 97.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 93.42 Kcal (391 kJ) | ||
| Calories from fat | 60.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.68g | 20% | |
|---|---|---|---|
| Sodium | 12.08mg | 1% | |
| Potassium | 273.91mg | 11% | |
| Total Carbs | 7.89g | 5% | |
| Sugars | 3.8g | 29% | |
| Dietary Fiber | 2.04g | 16% | |
| Protein | 2.33g | 9% | |
| Vitamin C | 11.4mg | 36% | |
| Iron | 0.7mg | 8% | |
| Calcium | 51.2mg | 10% | |
* 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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