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Warm Arugula Salad with Corn and Cashews

Rated : 
 by 13 people
Makes: 4 servings Prep 15 mins Cook 4 mins View Nutrition Facts


  • 2 tablespoons  dry sherry
  • 1 tablespoon  reduced-sodium soy sauce
  • 2 tablespoons  peanut or vegetable oil
  • 1/2 cup  sliced shallots
  • 1 teaspoon  minced jalapeno, with seeds
  • 1 cup  fresh or frozen corn kernels
  • 2 cups  coarsely chopped red bell pepper
  • 1 cup  small broccoli florets, halved
  • 1 5 ounce  package arugula
  • 2/3 cup  unsalted roasted cashews
  • 1/2 salt
  • 4 grated Parmesan


1. In a small bowl, combine sherry and soy sauce.

2. Heat a large wok or skillet over high heat. Add oil, shallots and jalapeno; stirfry 10 seconds or until fragrant. Add corn, pepper and broccoli; stir-fry 2 minutes or until broccoli is bright green.

3. Add arugula, cashews, salt and sherry mixture; stir-fry 1 minute or until arugula is just wilted, almost all the liquid has evaporated and vegetables are tendercrisp. Sprinkle with Parmesan.

Warm Arugula Salad with Corn and Cashews
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