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 tbsp. olive oil
2 tbsp. fresh lemon juice
1 2 1/2-oz. piece Parmesan cheese
Directions
1.
Toss first 4 ingredients in large bowl.
Whisk oil and lemon juice in small bowl.
Add salt and pepper to taste.
Drizzle dressing over salad; toss to coat.
Divide salad among plates.
Using vegetable peeler, shave curls of Parmesan atop each salad and serve.
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