Serves 6
20 min
Arugula Salad with Shrimp and Tomatoes
Recipe GLPR0f700695884229
A vibrant, protein-rich salad featuring tender shrimp over a bed of peppery arugula and delicate salad greens, topped with bright diced tomatoes and finished with a silky white balsamic vinaigrette. Optional prosciutto adds a savory depth. Light, fresh, and ready in under 20 minutes.
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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
¼ cup Extra virgin olive oil
12 ounces Large shrimp, peeled and deveined
¼ teaspoon Kosher salt
¼ teaspoon Ground black pepper
5 ounces Fresh arugula
2½ ounces Mixed baby salad greens
14½ ounces Petite diced tomatoes, drained
¼ cup Thinly sliced prosciutto, optional
Directions
In a small bowl, whisk together the white balsamic vinegar, minced shallots, Dijon mustard, honey, and minced garlic. Slowly drizzle in the extra virgin olive oil while whisking constantly for 2 to 3 minutes until the dressing becomes thick, creamy, and emulsified. Set the dressing aside.
Pat the shrimp dry with paper towels and season evenly with kosher salt and ground black pepper. Lightly spray a large skillet with cooking spray and heat over medium-high heat until hot.
Add the seasoned shrimp to the skillet and cook for 3 to 4 minutes, stirring occasionally, until the shrimp are pink and opaque throughout (internal temperature should reach 145°F). Transfer the cooked shrimp to a clean plate.
In a large mixing bowl, combine the drained diced tomatoes, fresh arugula, and mixed baby salad greens. Drizzle the prepared vinaigrette over the greens and toss gently until everything is well coated.
Divide the dressed salad evenly among 6 serving plates. Top each plate with an equal portion of the cooked shrimp and add sliced prosciutto if desired. Serve immediately.
