Arugula Salad with Seared Shrimp and Roasted Red Bell Pepper Vinaigrette
- Level: Easy
- Yield: 4 to 6 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 148
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 12
- Cholesterol
- 51
- Sodium
- 425
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
Ingredients
6 tablespoons roasted red bell peppers, minced
2 tablespoons white balsamic vinegar
1 tablespoon rice vinegar, natural
1/2 tablespoon minced garlic
Salt and freshly ground black pepper
1/2 pound arugula
1/4 cup shaved pecorino romano
1/4 cup shaved Parmesan
1/4 pound (21/25) shrimp, shelled and deveined
1 tablespoon olive oil
1/2 teaspoon minced garlic
Directions
- For dressing: Puree red bell pepper, add vinegars and garlic. Add olive oil. Add salt and pepper, to taste, but keep in mind that arugula is peppery, so light on the pepper.
- For Shrimp: Toss the shrimp with olive oil and minced garlic. Sear in a hot pan, until just cooked. Set aside.
- Assembly: Place arugula on serving plate, drizzle with a little dressing, add shrimp, and top with pecorino romano and Parmesan. Drizzle with just a bit more dressing. Serve immediately.