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.
Time: 25 minutesIngredients
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
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.
- Dietary Fiber
- Monounsaturated Fat
- Saturated Fat
- Selenium (50% daily value)
- Vitamin A (50% dv)
- Vitamin C (50% dv)
- Calcium (25% dv)
- Iron (25% dv)
- Potassium (19% dv)
- Folate (18% dv)
- Carbohydrate Servings
- 1/2 starch
- 2 vegetable
- 3 very lean protein
- 3 1/2 fat