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