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  • Arugula Salad with Baby Shrimp

    Arugula Salad with Baby Shrimp


    Arugula Salad with Baby Shrimp

    Serves 6


    What You’ll Need:

    A Large Salad Bowl

    Salad Tongs

    Measuring Cups & Spoons

    A Whisk

    Salad Plates



    1/4 Cup Persian Lime Infused Olive Oil

    2 Tbsp Sicilian Lemon White Balsamic

    1/2 Tsp Sea Salt

    Shakes of Hot Sauce

    2 (6-Ounce) Packs Organic Arugula

    6 Ounces Cooked Baby Shrimp


    How To Put It Together:

    1) To a large salad bowl, add the Persian Lime Infused Olive Oil, Sicilian Lemon White Balsamic, sea salt and shakes of hot sauce; whisk to combine.

    2) Add the arugula to the bowl and toss it gently with the dressing. Distribute the salad between six salad plates. Top each salad with one ounce of cooked baby shrimp.

    3) Serve and enjoy!


    Nina’s Tasty Tip:

    Baby mixed greens or spinach can replace the the arugula for a change of pace.


    182 Calories
    19 Grams Protein
    3 Grams Total Carbohydrates
    2 Grams Sugar
    1 Grams Fiber
    10 Grams Total Fat
    2 Grams Saturated Fat
    0 Grams Trans Fat
    166 mg Cholesterol
    83% RDA Vitamin K
    48% RDA Selenium
    30% RDA Vitamin A
    21% RDA Vitamin B12
    20% RDA Iron
    17% RDA Vitamin C
    14% RDA Folate
    14% RDA Vitamin E
    14% RDA Magnesium
    15% RDA Phosphorus
    12% RDA Niacin
    12% RDA Calcium
    11% RDA Manganese
    11% RDA Zinc
    10% RDA Copper
    10% RDA Potassium
    • Glycemic load: 1

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