Bacon, Arugula, and Shrimp Salad

Crisp bacon, shrimp, and a three-ingredient dressing pack hearty flavor into a 30-minute dinner salad.

Yield: 4 servings

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

Preparation

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.

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.

Nutritional Information

Calories:

247 (28% from fat)

Fat:

7.8g (sat 1.8g,mono 3.3g,poly 1.7g)

Protein:

36.8g

Carbohydrate:

5.4g

Fiber:

0.8g

Cholesterol:

263mg

Iron:

4.5mg

Sodium:

332mg

Calcium:

135mg