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.
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.
365 calories;22 g fat(5 g sat); 3 g fiber; 18 g carbohydrates; 27 g protein; 91 mcg folate; 194 mg cholesterol; 7 g sugars; 0 g added sugars; 2789 IU vitamin A; 23 mg vitamin C; 293 mg calcium; 2 mg iron; 1316 mg sodium; 681 mg potassium
Vitamin A (50% daily value), Vitamin C (50% dv), Calcium (25% dv), Iron (25% dv), Potassium (19% dv), Folate (18% dv).