Arugula Salad with Shrimp and Spicy Tomatoes
by Hunt's ®
Arugula Salad with Shrimp and Spicy Tomatoes
Prep Time 40 minutes
Cook Time 40 minutes
YIELD 6 servings (1 salad each)
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A fresh blend of arugula and salad greens tossed with a sweet tomato vinaigrette and topped with pan-seared shrimp Recipe concept developed by The Culinary Institute of America
INGREDIENTS
| 5 | Ounce arugula |
| 1 | Teaspoon minced garlic |
| 2 | Teaspoon honey |
| 1 | can (14.5 oz each) Hunt's® Petite Diced Tomatoes with Mild Green Chilies, drained |
| 2 | Teaspoon Dijon mustard |
| 1/4 | Cup extra virgin olive oil |
| 1/4 | Cup thinly sliced prosciutto, optional |
| 3 | *serving (1/3 sec spray) PAM® Professional™ No-Stick Cooking Spray |
| 2 1/2 | Ounce mixed baby salad greens |
| 1/4 | Teaspoon kosher salt |
| 1 | Tablespoon minced shallots |
| 12 | Ounce large shrimp, peeled and deveined |
| 1/4 | Teaspoon ground black pepper |
| 2 | Tablespoon white balsamic vinegar |
PREPARATION:
- Season shrimp with salt and pepper; set aside. Spray large skillet with cooking spray; heat over medium-high heat. Add shrimp; cook 3 to 4 minutes or until shrimp are pink and opaque. Set aside.
- Prepare dressing by combining vinegar, shallots, mustard, honey and garlic in small bowl. Slowly add olive oil in a steady stream, whisking constantly 2 to 3 minutes or until mixture is thick and creamy.
- Place drained tomatoes, arugula, mixed greens and dressing in large bowl; toss to coat.
- Place equal amounts of salad on serving plates. Top each with shrimp and proscuitto, if desired.
This recipe appears in:
Salads
NUTRITIONAL INFORMATION:
| Serving Size: | 1 salad |
| Vitamin C | 10 mg |
| Vitamin A | 1138.2 iu |
| Iron | 2 mg |
| Total Fat | 9.7 g |
| Calories | 150 |
| Saturated Fat | 1.4 g |
| Cholesterol | 69.7 mg |
| Sodium | 319 mg |
| Dietary Fiber | 1.4 g |
| Carbohydrate | 7.3 g |
| Protein | 9.1 g |
| Sugars | 5.5 g |
| Calcium | 75 mg |
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