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


Ingredient Checklist


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.

  • 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

365.2 calories; protein 27g 54% DV; carbohydrates 17.6g 6% DV; exchange other carbs 1; dietary fiber 3.1g 12% DV; sugars 7.3g; fat 22g 34% DV; saturated fat 5g 25% DV; cholesterol 194.4mg 65% DV; vitamin a iu 2788.9IU 56% DV; vitamin c 23.1mg 38% DV; folate 91.2mcg 23% DV; calcium 292.9mg 29% DV; iron 1.8mg 10% DV; magnesium 70.8mg 25% DV; potassium 680.8mg 19% DV; sodium 1315.8mg 53% DV; thiamin 0.1mg 8% DV.