Bacon, Arugula, and Shrimp Salad

Ingredients

• ¼ teaspoon black pepper
• 1 ½ pounds peeled and deveined large shrimp
• 5 cups arugula leaves (about 2 1/2 ounces)
• 2 slices center-cut bacon
• 1 cup halved cherry tomatoes
• 2 tablespoons plain low-fat yogurt
• 2 tablespoons balsamic vinegar
• + 1 more ingredients
• • 2 teaspoons extravirgin olive oil

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 arugu...

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