Bacon, Arugula, and Shrimp Salad

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

Yield:

4 servings

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Elisa Bosley,

August 2007