5 ears fresh white sweet corn (I used bi-color)
1 cup fresh blueberries
1/2 orange bell pepper, chopped
1 large heirloom tomato, chopped
1/4 cup chopped yellow onion
1/2 to 2/3 cup baby arugula (I used more)
6 slices prosciutto (5-ounces), chopped
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon honey (I used agave nectar)
salt and pepper, to taste
Directions:
Bring a large pot of water to a rapid boil and add a dash of salt. Remove the husks from the corn, clean off the silk strands, and then place into the boiling water. Boil for 3 to 4 minutes, then remove from the water and let the corn cool completely. Once cool enough to handle, hold the ear vertically and cut the corn from the cobs.
Place the corn in a large bowl. Mix with the blueberries, chopped pepper, tomato and onion. Mix in 1/2 cup of arugula and add more if you'd like. Mix to combine. Stir in the prosciutto.
In a small bowl, whisk together the lemon juice, olive oil and honey. Drizzle onto the salad and toss. Add salt and pepper, to taste.
Nutritional Information
(Serving size: 1/5th of the salad)
Calories: 205, Fat: 10.2g, Fiber: <1g, Protein: 5.4g, Carbohydrates: 38.4g
SmartPoints: 8, Points Plus: 7, Old Points Program: 5