Shrimp Bacon And Arugula Salad |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is so good and light. Ingredients:
2 slices center-cut bacon |
1 1/2 pounds peeled and deveined large shrimp |
5 cups arugula leaves (about 2 1/2 ounces) |
1 cup halved cherry tomatoes |
2 tablespoons plain low-fat yogurt |
2 tablespoons balsamic vinegar |
2 teaspoons extravirgin olive oil |
1/4 teaspoon black pepper |
Directions:
1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from the pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside. Add shrimp to drippings in the pan; sauté 5 minutes or until done. Using a slotted spoon, transfer shrimp to a large bowl. Add arugula leaves and halved cherry tomatoes to shrimp; toss gently.
2. Combine yogurt, vinegar, oil, and pepper in a small bowl, stirring well with a whisk. Drizzle vinegar mixture over shrimp mixture; toss gently to combine. Place 2 1/4 cups salad mixture on each of 4 plates; divide crumbled bacon evenly among salads.
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