Bacon and Shrimp Salad

Friday, July 15, 2011 Review by judywrites

Summertime – hot nights and cool dinners. This one is quick, easy and sounds wonderful! Now, personally, I would add another piece of two of bacon to be crumbled over the salad.


  • 2 slices center-cut bacon
  • 1 1/2 pounds peeled and deveined large shrimp
  • 5 cups arugula leaves (about 2 1/2 ounces)
  • 1 cup halved cherry tomatoes
  • 2 tablespoons plain low-fat yogurt
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons extravirgin 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; sautĂ© 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.
It received pretty good reviews with a couple of excellent suggestions – like switching out the arugula and using a spring mix along with it.

Thanks Elisa Bosley  – Cooking Light for this great recipe idea.

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