The EatingWell Healthy in a Hurry Cookbook (2006)
Bursting with vibrant flavors, this summery salad makes a terrific supper, light but still satisfying. Fresh, raw corn kernels lend a sweet, candylike crunch to the dish—and work well against the salty shrimp and peppery arugula.
4 servings, about 3 cups each
Active Time: 25 minutes |
Total Time: 25 minutes
12 cups loosely packed arugula leaves
2 cups loosely packed fresh basil leaves, torn if large
1 1/2 cups fresh corn kernels, (from about 2 ears)
1 1/2 cups cherry tomatoes, or grape tomatoes, halved
4 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons lemon juice
1 1/2 tablespoons balsamic vinegar
2 teaspoons grainy mustard
1/2 teaspoon kosher salt, divided
1 pound raw shrimp, (21-25 per pound), peeled and deveined, tails removed if desired
Combine arugula, basil, corn and tomatoes in a large bowl. Whisk 3 tablespoons oil, lemon juice, vinegar, mustard and 1/4 teaspoon salt in a small bowl.
Sprinkle shrimp with the remaining 1/4 teaspoon salt. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, turning from time to time, just until they turn pink and are opaque in the center, about 3 minutes. Add to the arugula mixture along with croutons, if using.
Whisk the dressing again and drizzle over the salad; toss to coat. Divide the salad among 4 plates. Grind pepper over the salads and sprinkle with cheese.
Per serving :
22 g Fat;
5 g Sat;
11 g Mono;
194 mg Cholesterol;
17 g Carbohydrates;
27 g Protein;
3 g Fiber;
1317 mg Sodium;
655 mg Potassium