Arugula salad with grilled shrimp is a welcome change from all the warm comfort foods of late. I often make grilled or broiled shrimp and add it to a salad for a lighter meal.
When time is short this is the meal to make.
Place the shrimp in the oven to broil or grill it on the stove top if available to you and mix together the assorted greens in a bowl.
Dress with your favorite dressing and add the shrimp. Dinner is served in no time flat!
When I make a salad as a main dish such a this I try to use radicchio and mesculin along with baby spinach. It makes the meal more satisfying and a bit healthier. I like to have multigrain crackers with this salad or foccacia bread if we have it leftover.
- 2-4 cups arugula
- 2-4 cups mixed greens, radicchio, baby spinach (whatever you prefer)
- ¼ cup chopped walnuts
- ¼ cup crumbled feta or goat cheese
- 3 TBLS. lemon juice
- ¼ cup olive oil
- 4-8 shrimp, cleaned
- 1-2 TBLS. butter
- Drizzle of olive oil
- salt & pepper to taste
- 1 clove garlic chopped
- 1 TBLS. chopped parsley