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.

Sidney Fry, MS, RD
Recipe by Cooking Light June 2015

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Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • *Dressing serves

Nutrition Facts

332 calories; fat 19.5g; saturated fat 4.6g; protein 25g; sodium 470mg.
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