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.

Victoria Abbott Riccardi
Source: EatingWell Magazine, Summer 2003

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Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 27g; carbohydrates 17.6g; dietary fiber 3.1g; sugars 7.3g; fat 22g; saturated fat 5g; cholesterol 194.4mg; vitamin a iu 2788.9IU; vitamin c 23.1mg; folate 91.2mcg; calcium 292.9mg; iron 1.8mg; magnesium 70.8mg; potassium 680.8mg; sodium 1315.8mg; thiamin 0.1mg.
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