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
How to Make It
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.
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.
Made this for dinner last night and it was a real winner! Made a few changes: used spinach instead of arugula and seasoned the shrimp with a little lemon pepper and garlic before sauteeing in the bacon drippings. Added the shrimp and drippings right from the pan onto the spinach and tossed lightly with just a tablespoon or two of the yogurt dressing--it seemed too tart and we ended up not needing it. Served with garlic parmesan whole wheat toasts. GREAT light dinner for a hot August evening in the desert.
Loved this recipe, quick and easy for a weeknight in the summer. Next time I would substitute spinach or mixed greens for the arugula. I also substituted sour cream instead of yogurt and added some croutons.
This was quick, easy and delicious. I added salt and pepper to the dressing to take the tartness of the yogurt down a notch and used mixed salad greens. Served with garlic breadsticks. Very filling and pretty on the plate. I would definitely serve it for guests but it does need to be served immediately after tossing with the dressing or the lettuce gets a little soft.
My husband and I love this dish. It is so simple to make yet the flavors come together deliciously. I add red onion and don't use all the dressing. I think it would be great with a little crumbled feta or goat cheese, too, which I may try next time.
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