Shrimp and Arugula Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 cups loosely packed baby arugula
1 cup (1/4 x 3-inch) julienne-cut red bell pepper
1/2 cup matchstick-cut carrot $
3 tablespoons extra-virgin olive oil, divided
2 teaspoons minced fresh rosemary
1/2 teaspoon crushed red pepper
2 garlic cloves, thinly sliced
16 large peeled and deveined shrimp (about 3/4 pound) $
3 tablespoons white balsamic vinegar
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Directions: |
Directions:1. Combine the first 3 ingredients in a large bowl.
2. Heat a large skillet over medium heat. Add 2 tablespoons oil to pan; swirl to coat. Add rosemary, pepper, and garlic to pan; cook 2 minutes or until garlic is tender, stirring constantly. Increase heat to medium-high. Add shrimp to pan; sauté for 6 minutes or until shrimp are done. Remove shrimp mixture from pan. Add remaining 1 tablespoon oil and vinegar to pan; cook for 15 seconds. Drizzle warm vinegar mixture over arugula mixture; toss gently to coat. Divide arugula mixture among 4 plates; top with shrimp. Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:2 1/4 minutes |
Personal
Notes: |
Personal
Notes: Calories: 208
Fat: 12g
Saturated fat: 1.7g
Monounsaturated fat: 7.6g
Polyunsaturated fat: 1.8g
Protein: 18.5g
Carbohydrate: 6.9g
Fiber: 1.5g
Cholesterol: 129mg
Iron: 2.7mg
Sodium: 149mg
Calcium: 101mg
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