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. Source: EatingWell Magazine, Summer 2003

Victoria Abbott Riccardi
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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

365 calories; 22 g total fat; 5 g saturated fat; 194 mg cholesterol; 1316 mg sodium. 681 mg potassium; 17.6 g carbohydrates; 3.1 g fiber; 7 g sugar; 27 g protein; 2789 IU vitamin a iu; 23 mg vitamin c; 91 mcg folate; 293 mg calcium; 2 mg iron; 71 mg magnesium;

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