Arugula Salad with Shrimp and Spicy Tomatoes

Arugula Salad with Shrimp and Spicy Tomatoes

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)


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


  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.

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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