Warm Shrimp & Arugula Salad


  • 12 cups  loosely packed arugula leaves
  • 2 cups  loosely packed fresh basil leaves, torn if large
  • 1 1/2 cups  fresh corn kernels, (from about 2 ears)
  • 1 1/2 cups  cherry tomatoes, or grape tomatoes, halved
  • 4 tablespoons  extra-virgin olive oil, divided
  • 1 1/2 tablespoons  lemon juice
  • 1 1/2 tablespoons  balsamic vinegar
  • 2 teaspoons  grainy mustard
  • 1/2 teaspoon  kosher salt, divided
  • 1 pound  raw shrimp, (21-25 per pound), peeled and deveined, tails removed if desired
  • 2 cups  herb-garlic croutons, preferably whole-grain (optional)
  •   Freshly ground pepper, to taste
  • 1/2 cup  grated Asiago, or Parmesan cheese


Bursting With Vibrant Flavors, This Summery Salad Makes A Terrific Supper, Light But Still Satisfying. Fresh, Raw Corn Kernels Lend A Sweet, Candylike Crunch To The Dish - And Work Well Against The Salty Shrimp And Peppery Arugula.

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