Bacon, Arugula, and Shrimp Salad

19 Reviews
ADD YOUR REVIEW
Yield
4 servings
By Elisa Bosley
August 2007
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 247
  • Caloriesfromfat 28%
  • Fat 7.8g
  • Satfat 1.8g
  • Monofat 3.3g
  • Polyfat 1.7g
  • Protein 36.8g
  • Carbohydrate 5.4g
  • Fiber 0.8g
  • Cholesterol 263mg
  • Iron 4.5mg
  • Sodium 332mg
  • Calcium 135mg

How to Make It

Step 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.

Step 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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

carriewilson22's Review

CookingMamaM
September 10, 2013
Excellent and easy to make!

Onecentinvegas's Review

jhoffma3
August 03, 2013
Made this for dinner last night and it was a real winner! Made a few changes: used spinach instead of arugula and seasoned the shrimp with a little lemon pepper and garlic before sauteeing in the bacon drippings. Added the shrimp and drippings right from the pan onto the spinach and tossed lightly with just a tablespoon or two of the yogurt dressing--it seemed too tart and we ended up not needing it. Served with garlic parmesan whole wheat toasts. GREAT light dinner for a hot August evening in the desert.

AmazinFan's Review

barbavery
August 01, 2013
N/A

lindacher00's Review

lindacher00
September 17, 2012
N/A

jchro730's Review

aegipan
July 17, 2012
Loved this recipe, quick and easy for a weeknight in the summer. Next time I would substitute spinach or mixed greens for the arugula. I also substituted sour cream instead of yogurt and added some croutons.

daneanp's Review

EPMaxwell
July 17, 2012
This was quick, easy and delicious. I added salt and pepper to the dressing to take the tartness of the yogurt down a notch and used mixed salad greens. Served with garlic breadsticks. Very filling and pretty on the plate. I would definitely serve it for guests but it does need to be served immediately after tossing with the dressing or the lettuce gets a little soft.

PCheftina's Review

candicemowen
July 10, 2012
N/A

culinaryeiny's Review

daneanp
July 05, 2012
I didn't get why you'd fry shrimp in bacon fat b/c it didn't flavor the shrimp at all. -> It's the dressing I really liked alot

NancyNE's Review

culinaryeiny
July 04, 2012
N/A

Jaymie's Review

PCheftina
March 04, 2012
My husband and I love this dish. It is so simple to make yet the flavors come together deliciously. I add red onion and don't use all the dressing. I think it would be great with a little crumbled feta or goat cheese, too, which I may try next time.