- 3 tablespoons olive oil
- 1 tablespoon distilled white vinegar
- 1 teaspoon light agave nectar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 teaspoon finely chopped fresh cilantro
- 2 cups arugula
- 2 ounces grilled shrimp
- 1/4 cup fresh corn kernels
- 1/2 cup sliced heirloom tomatoes
- 1/2 cup shaved summer squash
- 1 center-cut bacon slice, cooked and crumbled
- 1 hard-cooked egg, sliced
- calories 332
- fat 19.5 g
- satfat 4.6 g
- protein 25 g
- sodium 470 mg
How to Make It
To prepare vinaigrette, combine first 6 ingredients in a small bowl, stirring well with a whisk. Reserve 1 tablespoon vinaigrette. Refrigerate remaining vinaigrette in an airtight container for up to 1 week.
To prepare salad, combine arugula, shrimp, corn, tomatoes, and squash; sprinkle with bacon and sliced egg. Add 1 tablespoon vinaigrette; toss well.
Top Tips for Tossing Sprinkle Lightly: Crumbly cheeses (100 calories per ounce), chopped nuts (50 calories per tablespoon), bacon (25 calories per slice), and dried fruits (25 calories per tablespoon) are tasty but calorie-dense. Add these at the end. Plate It: Serve your salad on a plate to keep all those tasty (and heavy) toppings from collecting in the bottom, as they might in a bowl. Dress with Less: A little of our dressing goes a long way. Start with 1 tablespoon; toss well. If the greens still seem dry, add more 1 teaspoon at a time.