Chopped Basil and Arugula Salad
Serves 6
This 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.
- Jessica Siegel, Registered Dietitian
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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
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Directions
– Mix the lemon juice, olive oil, salt and pepper. Set aside while you make the salad.
– 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 |
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