Hominy Salad with Basil-Shallot Vinaigrette on Arugula

• 
  
• 1 small shallot, minced (2 Tbs.)
• 2 Tbs. white wine or champagne vinegar
• 1/4 cup olive oil
• 1/4 cup finely chopped fresh basil
• 1 15-oz. can white hominy, rinsed and drained
• 1 1/2 cups frozen soybeans, thawed
• 1 cup halved grape or teardrop tomatoes
• 1 small yellow bell pepper, diced (1 cup)
• 1/2 cup crumbled fresh goat cheese or shaved Asiago cheese
• Arugula
• 
  

• DiRECTIONS

1. Whisk together shallot and
vinegar in small bowl. Whisk in
oil until emulsified, then whisk
in basil. Add white pepper and salt,
if desired.

2. Toss together hominy, soybeans, tomatoes, and bell pepper in serving bowl. Drizzle with dressing, and toss again to coat. Sprinkle with cheese,
and serve over arugula.

Serves: 6

Serving size: 1/2 cup

Calories: 200

Fat: 12g

Protein: 6g

Carb: 18g

***** (star-rating out of five)

I made this for my lunch today, last night, and I threw all the veggies in with the dressing and left in a tupperware overnight. This afternoon I emptied out veggies onto arugula and topped with goat cheese. Everything stayed crisp and wasn't soggy at all!