Shrimp and Bacon Arugula Salad

By Tonya_Speed

NUTRITION per serving: 239 Calories; 7g Fat; 37g Protein; 5g Carbohydrate; 1g Dietary Fiber; 262mg Cholesterol; 318mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 5

Ingredients

• 2 slices center-cut bacon
• 1 1/2 pounds large shrimp, peeled and deveined
• 5 cups arugula leaves
• 1 cup halved cherry tomatoes
• 2 tablespoons plain low fat yogurt
• 2 tablespoons balsamic vinegar
• 2 teaspoons olive oil
• 1/4 teaspoon black pepper

Preparation

Step 1

In a large skillet over medium heat, cook bacon until crisp; remove from pan, reserving 1 teaspoon of drippings in the pan. Crumble bacon and set aside. Add shrimp to pan drippings and saute for 5 minutes or until done. Using a slotted spoon, transfer shrimp to a large bowl; add arugula leaves and cherry tomato halves; toss gently. In a small bowl, whisk together yogurt, vinegar, oil, and pepper; drizzle over shrimp mixture and toss gently to combine. Place 2 1/4 cups of salad mixture on each of 4 dinner plates; divide crumbled bacon evenly among salads.