Arugula Salad with Shrimp and Spicy Tomatoes

Arugula Salad with Shrimp and Spicy Tomatoes Photo
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:

  1. 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.
  2. 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.
  3. Place drained tomatoes, arugula, mixed greens and dressing in large bowl; toss to coat.
  4. 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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