Arugula Shrimp & Tomato Salad

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Ingredients:

  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon minced shallots
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1 teaspoon minced garlic
  • 1/4 cup extra virgin olive oil
  • 12 ounces large shrimp, peeled and deveined
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 5 ounces arugula
  • 2 cups Daily Pantry Diced Tomatoes
  • 2-1/2 ounces mixed baby salad greens
  • 1/4 cup thinly sliced prosciutto

Directions:

  1. Prepare dressing by combining vinegar, shallots, mustard, honey and garlic in small bowl.
  2. Slowly add olive oil in a steady stream, whisking constantly 2 to 3 minutes or until mixture is thick and creamy; set aside.
  3. Season shrimp with salt and pepper.
  4. Spray large skillet with cooking spray; heat over medium-high heat.
  5. Add shrimp; cook 3 to 4 minutes or until shrimp are pink and opaque; set aside.
  6. Place drained tomatoes, arugula, mixed greens and dressing in large bowl; toss to coat.
  7. Place equal amounts of salad on each serving plate.
  8. Top each with shrimp and prosciutto.