Bacon, Arugula, and Shrimp Salad

  • 5 Slices Bacon
  • 1.5 pnds peeled/devined shrimp
  • 5 cups arugula leaves (about 2.5oz)
  • 1 cup halved cherry tomatoes
  • 2 tablespoons plain low-fat yogurt
  • 2 tablespoons vinegar
  • 2 tablespoons extra virgin olive oil
  • 0.25 teaspoons black pepper
  1. Cook Bacon, then crumble into bacon bits – keep 1 teaspoon of drippings in pan.
  2. Cook shrimps in bacon drippings. Saute 5min or until done
  3. Spoon shrimp in HUGE bowl with slotted spoon (get rid of liquid)
  4. Add arugula and tomatoes to shrimp – toss.
  5. Combine yogurt, vinegar, oil and pepper in small bowl, stir well with whisk.
  6. Drizzle vinegar mix over shrimp mix – toss again
  7. Split onto 4 plates, garnish with bacon crumbs.

Credit to Cooking Light August 2007


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