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Shrimp, Squash, and Bacon Salad

Photo: Jennifer Causey; Styling: Lindsey Lower


Serves 1

TIP: Fresh herbs like basil, tarragon, thyme, parsley, and dill are nearly calorie-free and add a whole new layer of flavor to your greens. Top tossed salad with a few handfuls.


  • Vinaigrette*
  • 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
  • Salad:
  • 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

Nutrition Information

  • calories 332
  • fat 19.5 g
  • satfat 4.6 g
  • protein 25 g
  • sodium 470 mg

How to Make It

  1. 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.

  2. To prepare salad, combine arugula, shrimp, corn, tomatoes, and squash; sprinkle with bacon and sliced egg. Add 1 tablespoon vinaigrette; toss well.

  3. 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.

  4. *Dressing serves