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

 

Ingredients:

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.

Nutrition:

• 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