Arugula Salad with Shrimp and Tomatoes
Minutes Prep time: 20
Minutes Total time: 20
Servings: 6
Difficulty: Intermediate
Minutes Prep time: 20
Minutes Total time: 20
Servings: 6
Difficulty: Intermediate
2 tablespoons white balsamic vinegar
1 tablespoon minced shallots
2 teaspoons Dijon mustard
2 teaspoons honey
1 teaspoon minced garlic
1/4 cup extra virgin olive oil
12 ounces large shrimp, peeled and deveined
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
PAM® Original No-Stick Cooking Spray
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
5 ounces arugula
2-1/2 ounces mixed baby salad greens
1/4 cup thinly sliced prosciutto, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 78 mg | 8% |
Carbohydrate | 7 g | 2% |
Cholesterol | 71 mg | 24% |
Total Fat | 10 g | 15% |
Iron | 2 mg | 10% |
Calories | 153 kcal | 8% |
Sodium | 370 mg | 15% |
Protein | 10 g | 20% |
Saturated Fat | 1 g | 6% |
Sugars | 5 g | 0 |
Vitamin C | 11 mg | 18% |
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; set aside.
Season shrimp with salt and pepper. 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.
Place drained tomatoes, arugula, mixed greens and dressing in large bowl; toss to coat.
Place equal amounts of salad on each serving plate. Top each with shrimp and proscuitto, if desired.
Arugula Salad with Shrimp and Tomatoes