Warm Shrimp & Arugula Salad
Bursting with vibrant flavors, this summery salad makes a terrific supper, light but still satisfying. Fresh, raw corn kernels lend a sweet, candylike crunch to the dish—and work well against the salty shrimp and peppery arugula.Yield: 4 servings, about 3 cups each
Active Time: 25
Total Time: 25
- 12 cups loosely packed arugula leaves
- 2 cups loosely packed fresh basil leaves, torn if large
- 1 1/2 cups fresh corn kernels, (from about 2 ears)
- 1 1/2 cups cherry tomatoes, or grape tomatoes, halved
- 4 tablespoons extra-virgin olive oil, divided
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons balsamic vinegar
- 2 teaspoons grainy mustard
- 1/2 teaspoon kosher salt, divided
- 1 pound raw shrimp, (21-25 per pound), peeled and deveined, tails removed if desired
- 2 cups herb-garlic croutons, preferably whole-grain (optional)
- Freshly ground pepper, to taste
- 1/2 cup grated Asiago, or Parmesan cheese
- Combine arugula, basil, corn and tomatoes in a large bowl. Whisk 3 tablespoons oil, lemon juice, vinegar, mustard and 1/4 teaspoon salt in a small bowl.
- Sprinkle shrimp with the remaining 1/4 teaspoon salt. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, turning from time to time, just until they turn pink and are opaque in the center, about 3 minutes. Add to the arugula mixture along with croutons, if using.
- Whisk the dressing again and drizzle over the salad; toss to coat. Divide the salad among 4 plates. Grind pepper over the salads and sprinkle with cheese.
Nutrition Per Serving
|fat||22 g (5 g sat, 11 g mono)|
Nutrition Bonus Selenium (50% daily value), Vitamin A (50% dv), Vitamin C (50% dv), Calcium (25% dv), Iron (25% dv), Potassium (19% dv), Folate (18% dv).
Carbohydrate Serving 1
Exchanges 1/2 starch, 2 vegetable, 3 very lean protein, 3 1/2 fat