Victoria Abbott Riccardi
Used by permission. (c) Eating Well, Inc.
|12 cups loosely packed arugula leaves||2 teaspoons grainy mustard|
|2 cups loosely packed fresh basil leaves, torn if large||1/2 teaspoon kosher salt, divided|
|1 1/2 cups fresh corn kernels, (from about 2 ears)||1 pound raw shrimp, (21-25 per pound), peeled and deveined, tails removed if desired|
|1 1/2 cups cherry tomatoes, or grape tomatoes, halved||2 cups herb-garlic croutons, preferably whole-grain (optional)|
|4 tablespoons extra-virgin olive oil, divided||Freshly ground pepper, to taste|
|1 1/2 tablespoons lemon juice||1/2 cup grated Asiago, or Parmesan cheese|
|1 1/2 tablespoons balsamic vinegar|
Combine arugula, basil, corn and tomatoes in a large bowl. Whisk 3 tablespoons oil, lemon juice, vinegar, mustard and 1/4 teaspoon salt in a small bowl.
Sprinkle shrimp with the remaining 1/4 teaspoon salt. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, turning from time to time, just until they turn pink and are opaque in the center, about 3 minutes. Add to the arugula mixture along with croutons, if using.
Whisk the dressing again and drizzle over the salad; toss to coat. Divide the salad among 4 plates. Grind pepper over the salads and sprinkle with cheese.
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