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.
Prep Time:
25 mins
Total Time:
25 mins
Servings:
4 servings, about 3 cups each
Ingredients
-
12 cups loosely packed arugula leaves
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2 cups loosely packed fresh basil leaves, torn if large
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1 1/2 cups fresh corn kernels, (from about 2 ears)
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1 1/2 cups cherry tomatoes, or grape tomatoes, halved
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4 tablespoons extra-virgin olive oil, divided
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1 1/2 tablespoons lemon juice
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1 1/2 tablespoons balsamic vinegar
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2 teaspoons grainy mustard
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1/2 teaspoon kosher salt, divided
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1 pound raw shrimp, (21-25 per pound), peeled and deveined, tails removed if desired
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2 cups herb-garlic croutons, preferably whole-grain (optional)
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Freshly ground pepper, to taste
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1/2 cup grated Asiago, or Parmesan cheese
Directions
1.
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.
2.
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.
3.
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 information
Calories 343, Total Fat 21 g, Saturated Fat 5 g, Monounsaturated Fat 11 g, Cholesterol 181 mg, Sodium 694 mg, Carbohydrate 15 g, Fiber 3 g, Protein 25 g, Potassium 681 mg. Daily Values: Vitamin A 50%, Vitamin C 50%, Calcium 25%, Iron 25%. Exchanges: Starch 0.5, Vegetable 2, Lean Meat 3, Fat 3.5.
Percent Daily Values are based on a 2,000 calorie diet
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