Rating: 4 stars
17 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 8
  • 5 star values: 6

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

Elisa Bosley
Recipe by Cooking Light August 2007

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

247 calories; calories from fat 28%; fat 7.8g; saturated fat 1.8g; mono fat 3.3g; poly fat 1.7g; protein 36.8g; carbohydrates 5.4g; fiber 0.8g; cholesterol 263mg; iron 4.5mg; sodium 332mg; calcium 135mg.
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