Exercise your mind and body

I came across this recipe on myrecipes.com and thought I’d share this with you.

Bacon Arugula Shrimp Salad


2 slices center-cut bacon
1 1/2 pounds peeled and deveined large shrimp
5 cups arugula leaves
1 cup halved cherry tomatoes
2 tablespoons plain low-fat yogurt
2 tablespoons balsamic vinegar
2 teaspoons extra virgin olive oil
1/4 teaspoon black pepper


Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from the pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside. Add shrimp to drippings in the pan; sauté 5 minutes or until done. Using a slotted spoon, transfer shrimp to a large bowl. Add arugula leaves and halved cherry tomatoes to shrimp; toss gently.

Combine yogurt, vinegar, oil, and pepper in a small bowl, stirring well with a whisk. Drizzle vinegar mixture over shrimp mixture; toss gently to combine. Place 2 1/4 cups salad mixture on each of 4 plates; divide crumbled bacon evenly among salads.

Makes: 4 servings

Nutritional Information
Amount per serving

Calories: 247
Calories from fat: 28%
Fat: 7.8g
Protein: 36.8g
Carbohydrate: 5.4g
Fiber: 0.8g
Net Carbs: 4.6 g


Comments on: "Bacon Arugula Shrimp Salad" (1)

  1. I think the yogurt dressing takes away the guilt of the bacon. I’m sure it was delicious.


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