Chopped Basil and Arugula Salad

Serves 6

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his salad is so flavorful on its own, it hardly needs a dressing! Serve this as a light lunch in the summertime or as a first course at your evening barbecue. If you're not a shrimp fan, just leave them out of the recipe-the salad still tastes great without them.

Ingredients:

• 2 tablespoons fresh lemon juice
• 5 teaspoons Napa Valley organic olive oil
• 1/8 teaspoon kosher salt
• 1/8 teaspoon pepper
• 4 ounces Bon Appetit fresh basil value pack, thick stems discarded, chopped
• 4 ounces organic baby arugula, chopped
• 2 ears white corn, kernels cut off the cob
• 1/4 medium red onion, thinly sliced into half moons
• 1 package Del Cabo organic sweet 100 tomatoes
• 8 ounces cooked bay shrimp

Instructions:


1. Mix the lemon juice, olive oil, salt and pepper. Set aside while you make the salad.

2. Combine the basil, arugula, corn, red onion, tomatoes and shrimp in a salad bowl. Toss the dressing with the salad and serve.

Each 1 ½ cup serving contains:
Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron	130       5 g     1 g     0 mg  0 mg  140 g     13 g     3 g     1 g     11 g     30% DV 30% DV 8% DV 13% DV