Bacon, Arugula, and Shrimp Salad

Bacon, Arugula, and Shrimp Salad
Photo by Beau Gustafson

Ingredients

  • 5 cups arugula leaves (about 2 1/2 ounces)
  • 5 cups arugula leaves (about 2 1/2 ounces)
  • 1 ½ pounds peeled and deveined large shrimp
  • 2 teaspoons extravirgin olive oil
  • ¼ teaspoon black pepper
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons plain low-fat yogurt
  • + 8 more ingredients
    • 2 slices center-cut bacon
    • 1 cup halved cherry tomatoes
    • 1 ½ pounds peeled and deveined large shrimp
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons plain low-fat yogurt
    • ¼ teaspoon black pepper
    • 2 teaspoons extravirgin olive oil
    • 1 cup halved cherry tomatoes

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...

View full recipe at My Recipes

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