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<\/p>\n 8 ounces small yellow Finnish potatoes or small red potatoes <\/span><\/p>\n <\/p>\n 1. Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.<\/p>\n 2. Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, stirring constantly with a whisk. Drizzle over corn mixture; toss well. Add arugula; toss. Sprinkle with basil; top evenly with goat cheese.<\/p>\n <\/span> 7 points Yield: 4 servings (serving size: 2 1\/4 cups) 8 ounces small yellow Finnish potatoes or small red potatoes3 cups fresh corn kernels (about 4 ears)2 cups assorted tear-drop cherry tomatoes (pear-shaped), halved1 1\/2 cups chopped red bell pepper1\/4 cup minced shallots3 tablespoons white balsamic vinegar1 tablespoon Dijon mustard1\/2 teaspoon kosher salt1\/4 teaspoon black … <\/p>\n
3 cups fresh corn kernels (about 4 ears)
2 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
1 1\/2 cups chopped red bell pepper
1\/4 cup minced shallots
3 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
1\/2 teaspoon kosher salt
1\/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
6 cups arugula, trimmed
1\/2 cup torn fresh basil leaves
2 ounces goat cheese, sliced<\/p>\n
CALORIES 337 ; FAT 16.5g (sat 4.7g,mono 8.9g,poly 2.4g); CHOLESTEROL 11mg; CALCIUM 131mg; CARBOHYDRATE 43.2g; SODIUM 376mg; PROTEIN 10g; FIBER 6.8g; IRON 2.2mg <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"