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Bacon, Arugula, and Shrimp Salad

Bacon, Arugula, and Shrimp Salad
Beau Gustafson

4 servings

Crisp bacon, shrimp, arugula and a three-ingredient dressing pack hearty flavor into a 30-minute dinner salad.


  • 2 slices center-cut bacon
  • 1 1/2 pounds peeled and deveined large shrimp
  • 5 cups arugula leaves (about 2 1/2 ounces)
  • 1 cup halved cherry tomatoes
  • 2 tablespoons plain low-fat yogurt
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons extravirgin olive oil
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 247
  • caloriesfromfat 28 %
  • fat 7.8 g
  • satfat 1.8 g
  • monofat 3.3 g
  • polyfat 1.7 g
  • protein 36.8 g
  • carbohydrate 5.4 g
  • fiber 0.8 g
  • cholesterol 263 mg
  • iron 4.5 mg
  • sodium 332 mg
  • calcium 135 mg

How to Make It

  1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from the pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside. Add shrimp to drippings in the pan; sauté 5 minutes or until done. Using a slotted spoon, transfer shrimp to a large bowl. Add arugula leaves and halved cherry tomatoes to shrimp; toss gently.

    Peeling, Deveining, and Butterflying Shrimp
  2. Combine yogurt, vinegar, oil, and pepper in a small bowl, stirring well with a whisk. Drizzle vinegar mixture over shrimp mixture; toss gently to combine. Place 2 1/4 cups salad mixture on each of 4 plates; divide crumbled bacon evenly among salads.