Arugula and corn salad
Description
Perfect for everyday meals. This salad can be served as a side dish for meat or poultry. It's especially delicious with roasted pork—the arugula brightly accentuates the meat's flavor, while the corn adds a hint of sweetness. Mayonnaise can be replaced with vegetable oil. Garnish as desired and serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the chicken eggs in advance for about 12-15 minutes and cool them in ice water.
- 2
Step 2
Break apart a bunch of arugula by hand and rinse it in water. Dry with paper towels and trim off the stems. Place the arugula on a plate. It's best to choose young leaves, as they are less bitter in taste.
- 3
Step 3
Peel the cooled boiled eggs and rinse them in water. Cut them into quarters and place them on arugula leaves.
- 4
Step 4
Open the can of canned corn, drain half of the marinade, and add it to the plate.
- 5
Step 5
Spread mayonnaise of any fat content; you can even use lean apple mayonnaise. Season the dish with salt and pepper, and serve immediately after preparation.