INGREDIENTS
5
Ounce arugula
1
Teaspoon minced garlic
2
Teaspoon honey
1
can (14.5 oz each) Hunt's® Petite Diced Tomatoes with Mild Green Chilies, drained
2
Teaspoon Dijon mustard
1/4
Cup extra virgin olive oil
1/4
Cup thinly sliced prosciutto, optional
3
*serving (1/3 sec spray) PAM® Professional™ No-Stick Cooking Spray
2 1/2
Ounce mixed baby salad greens
1/4
Teaspoon kosher salt
1
Tablespoon minced shallots
12
Ounce large shrimp, peeled and deveined
1/4
Teaspoon ground black pepper
2
Tablespoon white balsamic vinegar
PREPARATION:
- Season shrimp with salt and pepper; set aside. Spray large skillet with cooking spray; heat over medium-high heat. Add shrimp; cook 3 to 4 minutes or until shrimp are pink and opaque. Set aside.
- Prepare dressing by combining vinegar, shallots, mustard, honey and garlic in small bowl. Slowly add olive oil in a steady stream, whisking constantly 2 to 3 minutes or until mixture is thick and creamy.
- Place drained tomatoes, arugula, mixed greens and dressing in large bowl; toss to coat.
- Place equal amounts of salad on serving plates. Top each with shrimp and proscuitto, if desired.
This recipe appears in:
Salads
NUTRITIONAL INFORMATION:
Serving Size:
1 salad
Vitamin C
10 mg
Vitamin A
1138.2 iu
Iron
2 mg
Total Fat
9.7 g
Calories
150
Saturated Fat
1.4 g
Cholesterol
69.7 mg
Sodium
319 mg
Dietary Fiber
1.4 g
Carbohydrate
7.3 g
Protein
9.1 g
Sugars
5.5 g
Calcium
75 mg
