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Shrimp and Bacon Arugula Salad

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  • 2 slices center-cut bacon
  • 1 1/2 pounds large shrimp peeled and deveined
  • 5 cups arugula leaves
  • 1 cup halved cherry tomatoes
  • 2 tablespoons plain low fat yogurt
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons olive oil
  • 1/4 teaspoon black pepper


  • In a large skillet over medium heat, cook bacon until crisp; remove from pan, reserving 1 teaspoon of drippings in the pan. Crumble bacon and set aside. Add shrimp to pan drippings and saute for 5 minutes or until done. Using a slotted spoon, transfer shrimp to a large bowl; add arugula leaves and cherry tomato halves; toss gently. In a small bowl, whisk together yogurt, vinegar, oil, and pepper; drizzle over shrimp mixture and toss gently to combine. Place 2 1/4 cups of salad mixture on each of 4 dinner plates; divide crumbled bacon evenly among salads.
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