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Southwestern Salad with Arugula, Corn and Pommery Vinaigrette
Makes: 4 servings



 

 



















 


Ingredients:
5 cups arugula
2 cups fresh Corn
2 cups cherry tomato
2 Avocados, peeled and diced
2 cups red pepper, diced
1 bunch chopped scallions
1/4 Red onion, sliced thin
1 can black beans, rinsed and drained
1/4 bunch Cilantro chopped
Salt and pepper to taste
 

Pommery Vinaigrette:
4 tablespoons Pommery mustard
4 tablespoon red wine vinegar
2 teaspoons honey
1 tablespoon lemon juice
1 lemon zest
4 tablespoons extra virgin olive oil
Salt and pepper to taste
 

Recipe:
1. In a mixing bowl gently toss the ingredients with half of the dressing add more if you like.

2. Season with salt and pepper.
 


Get more recipes from Chef Chris Brugler at ChrisBruglerCatering.com.



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