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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 28%
  • Fat: 7.8g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.7g
  • Protein: 36.8g
  • Carbohydrate: 5.4g
  • Fiber: 0.8g
  • Cholesterol: 263mg
  • Iron: 4.5mg
  • Sodium: 332mg
  • Calcium: 135mg

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

  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.
  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.
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Bacon, Arugula, and Shrimp Salad Recipe at a Glance
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