Ingredients
- 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
Description
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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