Arugula Salad with Corn, Cheese and Honey Mustard

Ingredients

• Arugula1 cup (20 g)
• Corn1/2 unidad (125 g)
• Mustard1 teaspoon (5 g)
• Yogurt2 tablespoon (30 g)
• Honey1 teaspoon (7 g)
• Vinegar1 teaspoon (3 g)
• Cheese2 slice (50 g)
• Red Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot with boiling water. Boil for 12 minutes, remove and drain.

2. 2

   Step 2

   Meanwhile, cut the bell pepper and place in a bowl.

3. 3

   Step 3

   Do the same with the fresh cheese. You can use fresh/white, mozzarella, cottage or ricotta cheese.

4. 4

   Step 4

   For the honey mustard dressing, mix the mustard with vinegar, honey and plain yogurt in a bowl.

5. 5

   Step 5

   You can replace the honey with agave or maple syrup.

6. 6

   Step 6

   In the bowl place the arugula, bell pepper, cheese and corn.

7. 7

   Step 7

   Pour the honey mustard dressing, mix well and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Arugula Salad with Corn, Cheese and Honey Mustard can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.