Warm Shrimp & Arugula Salad

From EatingWell: Summer 2003, The EatingWell Healthy in a Hurry Cookbook (2006) — Subscribe Now!

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

Nutrition Profile

Ingredients

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
2 cups herb-garlic croutons, preferably whole-grain (optional)
Freshly ground pepper, to taste
1/2 cup grated Asiago, or Parmesan cheese

Preparation

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

Per serving: 343 calories; 21 g fat (5 g sat, 11 g mono); 181 mg cholesterol; 15 g carbohydrates; 25 g protein; 3 g fiber; 694 mg sodium; 681 mg potassium.

Nutrition Bonus: Selenium (50% daily value), Vitamin A (50% dv), Vitamin C (50% dv), Calcium (25% dv), Iron (25% dv), Potassium (19% dv), Folate (18% dv).

1 Carbohydrate Serving

Exchanges: 1/2 starch, 2 vegetable, 3 very lean protein, 3 1/2 fat