Arugula Salad with Shrimp and Spicy Tomatoes
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
Prep Time 40 minutes
Cook Time 40 minutes
6 servings (1 salad each)
|1||Teaspoon minced garlic|
|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|
- 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.
|Serving Size:||1 salad|
|Vitamin C||10 mg|
|Vitamin A||1138.2 iu|
|Total Fat||9.7 g|
|Saturated Fat||1.4 g|
|Dietary Fiber||1.4 g|
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