Bacon Arugula And Shrimp Salad Recipes

ARUGULA SALAD WITH SEARED SHRIMP AND ROASTED RED BELL PEPPER VINAIGRETTE

Arugula Salad with Seared Shrimp and Roasted Red Bell Pepper Vinaigrette image

Provided by Guy Fieri

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

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

Steps:

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.

SHRIMP, ARUGULA, AND CHICORY SALAD

Shrimp, Arugula, and Chicory Salad image

This is a very light salad taking less than 10 minutes to prepare. It must be made just prior to serving as the dressing wilts the greens slightly. From Legal Seafood.

Provided by Bev I Am

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1 tablespoon minced garlic
1/2 cup scallion, chopped (include some of the green tops)
3/4 lb shrimp, cooked and peeled
3 tablespoons fresh parsley, chopped (or sweet marjoram)
1 tablespoon fresh cilantro, chopped
3 tablespoons fresh lemon juice
1/2 cup arugula
1 bunch chicory lettuce, washed, stemmed and dried (about 2 cups)

Steps:

Heat the olive oil in a large nonreactive saucepan.
Stir in the garlic and scallions, and cook over medium heat for about 3 minutes, stirring frequently.
Add shrimp, parsley and cilantro and cook for another 1 or 2 minutes, or until the shrimp is heated through.
Remove from the heat and add the lemon juice.
Taste and correct the seasonings, if necessary.
Arrange arugula and chicory on a serving platter, pour shrimp mixture over greens, toss lightly and serve.

Nutrition Facts : Calories 191.5, Fat 11.7, SaturatedFat 1.7, Cholesterol 129.6, Sodium 131.2, Carbohydrate 3.6, Fiber 0.6, Sugar 0.7, Protein 17.9

ARUGULA CORN SALAD WITH BACON RECIPE

Arugula Corn Salad With Bacon Recipe image

Make and share this Arugula Corn Salad With Bacon Recipe recipe from Food.com.

Provided by dicentra

Categories Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 large ears of corn
2 cups of chopped arugula (about one bunch)
4 slices cooked bacon, chopped
1/3 cup chopped green onion
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/8 teaspoon ground cumin
salt & freshly ground black pepper

Steps:

Cook the corn ears, in their husks, either on the grill for a smokey flavor, or by steaming in a large covered stock pot with an inch of boiling water at the bottom of the pot, for 12-15 minutes.
Let the corn cool (can run under cold water to speed up the cooling), remove the husks and silk. I recommend cooking the corn in the husks for the added flavor that the husks impart.
If you boil or steam the corn ears after you've already husked them, or if you cook them in the microwave, reduce the cooking time by a few minutes.To remove the kernels from the cobs, stand a corn cob vertically over a large, shallow bowl.
Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob. Note: it may help to work over a low table, to be in a better ergonomic position to cut the cobs this way.
In a medium sized bowl, mix together the corn, chopped arugula, bacon, and onions. In a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin.
Mix dressing into salad just before serving. Taste and add more vinegar if necessary to balance the sweetness of the corn.

Nutrition Facts : Calories 201.5, Fat 8.7, SaturatedFat 2, Cholesterol 8.8, Sodium 210.5, Carbohydrate 27.9, Fiber 3.2, Sugar 9.3, Protein 8.1

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