Shrimp and Bacon, Arugula Salad

By Missy-3

Arugula is a peppery salad green. If you can not find it, substitute another green with a similar bite such as watercress. Or simply use mixed salad greens

Ingredients

• 2 slices of center cut bacon
• 1 1/2 lbs. large shrimp, peeled and deveined
• 5 C Arugula leaves (about 2.5 oz.)
• 1 C halved cherry tomatoes
• 2 T plain low fat yogurt
• 2 T Balsamic vinegar
• 2 t extra virgin olive oil
• 1/4 t black pepper

Details

Cooking time 34mins
Adapted from keyingredient.com

Preparation

Step 1

Cook bacon until crisp. Remove from pan, reserve 1 teaspoon pan drippings. Crumble bacon and set aside.

Add shrimp to drippings in pan and sauté 5 minutes or until done. using a slotted spoon, transfer shrimp to a large bowl. Add arugula and cherry tomatoes to shrimp and toss gently.

Combine yogurt, vinegar, oil and pepper in a small bowl, stirring well with a whisk. Drizzle vinegar mixture over shrimp mixture; toss gently to combine. Place 2 1/4 Cups of salad mixture on each of 4 plates; divide crumbled bacon evenly among salads.