Recipe: Arugula Salad with Shrimp and Tomatoes
Ingredients
2 tablespoons white balsamic vinegar1 tablespoon minced shallots2 teaspoons Dijon mustard2 teaspoons honey1 teaspoon minced garlic1/4 cup extra virgin olive oil12 ounces large shrimp, peeled and deveined1/4 teaspoon kosher salt1/4 teaspoon ground black pepperPAM® Original No-Stick Cooking Spray1 can (14.5 oz each) Hunt’s® Petite Diced Tomatoes, drained5 ounces arugula2-1/2 ounces mixed baby salad greens1/4 cup thinly sliced prosciutto, optional
Directions
Prepare dressing by combining vinegar, shallots, mustard, honey and garlic in small bowl. Slowly add olive oil in a steady stream, whisking constantly 2 to 3 minutes or until mixture is thick and creamy; set aside.Season shrimp with salt and pepper. Spray large skillet with cooking spray; heat over medium-high heat. Add shrimp; cook 3 to 4 minutes or until shrimp are pink and opaque; set aside.Place drained tomatoes, arugula, mixed greens and dressing in large bowl; toss to coat.Place equal amounts of salad on each serving plate. Top each with shrimp and proscuitto, if desired.