Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Who says salad has to be boring? Not us. This shrimp-laced salad is everything but. Toss homemade croutons, shrimp, and basil into arugula and cucumber for a sensational salad tonight.

Ann Taylor Pittman
Recipe by Cooking Light June 2016

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Credit: Jennifer Causey Styling: Claire Spollen

Recipe Summary

hands-on:
22 mins
total:
1 hr 5 mins
Yield:
Serves 4 (serving size: about 2 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place wrapped dough in microwave. Microwave at 30% power for 45 seconds. Unwrap dough; pat into a disk. Sprinkle with thyme; knead 1 minute to incorporate. Let rest 10 minutes. Pat dough into a 7-inch circle on a parchment-lined baking sheet. Brush with 1 1/2 teaspoons oil. Place pan in oven. Turn oven to 400°; bake 20 minutes (as oven preheats). Remove from oven; cool (leave oven on).

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  • Cut bread into 3/4-inch cubes; arrange on baking sheet, and coat with cooking spray. Bake at 400° for 15 minutes, stirring occasionally. Cool 5 minutes.

  • Combine 3 tablespoons oil, vinegar, salt, pepper, and garlic in a bowl. Add cucumber, onion, and tomatoes; toss. Let stand 10 minutes.

  • Heat remaining 1 1/2 teaspoons oil in a medium skillet over medium-high heat. Add shrimp; cook 3 minutes. Add bread cubes, shrimp, arugula, and basil to cucumber mixture; toss.

Nutrition Facts

435 calories; fat 18.2g; saturated fat 2.4g; mono fat 11.7g; poly fat 2g; protein 22g; carbohydrates 44g; fiber 8g; cholesterol 107mg; iron 4mg; sodium 580mg; calcium 156mg; sugars 5g; added sugar 1g.
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