Ingredients

6 cups (lightly packed) fresh arugula (about 4 ounces)
1 1/2 cups (lightly packed) fresh basil leaves, torn
1 1/2 cups corn kernels (cut from about 2 small ears)
1 cup halved cherry tomatoes
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 2 1/2-ounce piece Parmesan cheese

Directions

ARUGULA CORN AND TOMATO SALAD WITH SHAVED PARMESAN:

Toss first 4 ingredients in large bowl. Whisk oil and lemon juice in small bowl. Season to taste with salt and pepper. Drizzle dressing over salad; toss to coat. Divide salad among plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.