Garden Bounty Fontina Salad

Out of ideas for using all that summer produce? This is the ticket to turning zucchini, tomatoes and sweet corn into something special.

  • prep time 25 min
  • total time 25 min
  • ingredients 12
  • servings 8

Ingredients

Salad

4
cups torn arugula
1 1/2
cups cherry tomatoes, cut in half
6
oz fontina cheese, cubed
2
small zucchini, cut in half lengthwise, then sliced
2
ears fresh sweet corn, cooked, corn cut off, ears discarded
1
small cucumber, peeled, seeded, diced
1/2
cup walnut halves, toasted*

Dressing

1/4
cup olive oil
2
tablespoons sherry vinegar
2
teaspoons Dijon mustard
1/4
teaspoon salt
1/8
teaspoon coarse ground black pepper
  • 1 In 3-quart bowl, layer salad ingredients in order listed.
  • 2 In small jar with tight-fitting lid, shake dressing ingredients. Pour dressing over salad; toss gently to coat. Serve immediately. Or, cover and refrigerate salad and dressing separately up to 4 hours; toss salad with dressing just before serving.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    240
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    5g,
    5%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    290mg
    290%;
    Total Carbohydrate
    11g
    11%
    (Dietary Fiber
    2g
    2%
      Sugars
    3g
    3%
    ),
    Protein
    8g
    8%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    20%;
    Calcium
    15%;
    Iron
    4%;
    Exchanges:
    0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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