This weekend I went to a Vegan potluck dinner. My friend Melanie, made a Corn and Arugula salad that was a huge hit. I could not believe how delicious it was. I felt like I was at a fine dining restaurant. The dressing was made from scratch along with slicing the corn off the cob and putting it in to the salad. All the tastes just went so well together. The recipe was derived from the Corn and Arugula Salad recipe at allrecipes.com however Melanie made some changes to it and then I made a subtle change as well. Here it is and I will put notes of how I did it in red. Ingredients 1/4 cup cider vinegar ( I used unfiltered organic apple cider vinegar ) 3 tablespoons minced shallots 2 teaspoons Dijon mustard 1/2 teaspoon salt ( only added a dash, since I'm not a believer of using too much salt ) 1/4 cup olive oil 4 cups fresh corn kernels (from 4 or 5 ears; see notes) (only use...
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