• 4servings
  • 25minutes
  • 343calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B6, B9, B12, C, D
MineralsIodine, Fluorine, Manganese, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 12 cup(s) loosely packed arugula leaves

  2. 2 cup(s) loosely packed fresh basil leaves , torn if large 1 1/2 cup(s) fresh corn kernels (from about 2 ears)

  3. 1 1/2 cup(s) cherry tomatoes , or grape tomatoes, halved 4 tablespoon(s) extra-virgin olive oil , divided 1 1/2 tablespoon(s) lemon juice

  4. 1 1/2 tablespoon(s) balsamic vinegar

  5. 2 teaspoon(s) grainy mustard

  6. 1/2 teaspoon(s) kosher salt , divided 1 pound(s) raw shrimp , (21-25 per pound), peeled and deveined, tails removed if desired 2 cup(s) herb-garlic croutons , preferably whole-grain Freshly ground pepper , to taste 1/2 cup(s) grated Asiago , or Parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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