Crisp bacon, shrimp, arugula and a three-ingredient dressing pack hearty flavor into a 30-minute dinner salad.
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 and 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 and toss gently.
Combine yogurt, vinegar, oil, and pepper in a small bowl, stirring well with a whisk.
Drizzle vinegar mixture over shrimp mixture and toss gently to combine.
Place 2 1/4 cups salad mixture on each of 4 plates and divide crumbled bacon evenly among salads.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (242g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 213 | ||
Calories from Fat: 39 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 259mg | 80 % | |
Sodium 268.7mg | 9 % | |
Potassium 490.5mg | 13 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4.9g | ||
Protein 35.9g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 213
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