Arugula with Shrimp Salad
Arugula with Shrimp Salad
2015-06-08 02:51:55
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Ingredients
- 2 tablespoons white balsamic vinegar
- 1 tablespoon minced shallots
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 teaspoon minced garlic
- 1/4 cup extra virgin olive oil
- 12 ounces large shrimp, peeled and deveined
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- No-Stick Cooking Spray
- 1 can (14.5 oz each) Hunt's Petite Diced Tomatoes, drained
- 5 ounces arugula
- 2-1/2 ounces mixed baby salad greens
- 1/4 cup thinly sliced prosciutto, optional
Instructions
- 1. Prepare dressing by combining vinegar, shallots, mustard, honey and garlic in small bowl. Slowly add olive oil in a steady stream, whisking constantly 2 to 3 minutes or until mixture is thick and creamy; set aside.
- 2. Season shrimp with salt and pepper. Spray large skillet with cooking spray; heat over medium-high heat. Add shrimp; cook 3 to 4 minutes or until shrimp are pink and opaque; set aside.
- 3. Place drained tomatoes, arugula, mixed greens and dressing in large bowl; toss to coat.
- 4. Place equal amounts of salad on each serving plate. Top each with shrimp and proscuitto, if desired.
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One thought on “Arugula Salad with Shrimp and Tomatoes Recipe”
It has been a long time since I have had anything with shrimp. This salad sounds really tasty. So glad you stopped by and shared on Kids and a Mom in the Kitchen.