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| Warm Shrimp And Arugula Salad Recipe |
Ingredients
- ½ a cup of parmesan cheese or Asiago.
- 12 cups of arugula leaves, packed loosely.
- Freshly ground pepper to taste.
- 2 cups fresh basil, loosely packed and torn if large.
- 2 cups of whole grain herb- garlic croutons.
- 1 ½ cups (about 2 ears) of fresh corn kernels.
- 1 pound peeled and deveined raw shrimp.
- 1 ½ cups of halved cherry/grape tomatoes.
- ½ a teaspoon of kosher or Epsom salt divided.
- 4 tablespoons of extra-virgin olive oil, divided into two.
- 2 teaspoons of mustard, grainy.
- 1 ½ tablespoons of fresh lemon juice.
- 1 ½ tablespoons of balsamic/red wine vinegar.
Instructions
In a large bowl, combine the arugula, basil, tomatoes and corn. In a small bowl, whisk the vinegar, lemon juice, 3 tablespoons of oil, mustard and ¼ teaspoon salt.Sprinkle the remaining ¼ teaspoon of oil on the shrimp and heat on medium-high 1 tablespoon of oil in a large nonstick skillet. Add the shrimp and cook for three minutes or until they are opaque in the center or just until they turn pink.
Add this to the arugula mixture and whisk the dressing then drizzle over the salad and toss well to coat. Grind pepper over the salads, sprinkle with cheese and serve.
Nutritional Facts
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| Nutritional Facts of the Warm Shrimp And Arugula Salad |
Let us know if you have any further suggestions in the comment section, Also Don't forget to share the recipe with your friends, you will never know who among your friends might be in need of a healthy enak Salad like this one ;) .
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