Arugula Salad with Grilled Vegetables and Shrimp Recipe

Name: Arugula Salad with Grilled Vegetables and Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 qt. olive oil; 3 cups balsamic vinegar; 1-1/2 tsp. salt; 1-1/2 tsp. pepper; 72 each peeled deveined uncooked shrimp (21 to 26 count); 3 each eggplants, each cut into 8 slices, grilled Safeway 1 ea For $1.28 thru 02/09; 6 each plum tomatoes, quartered, grilled Safeway 1 lb For $1.29 thru 02/09; 6 each zucchini, each cut lengthwise into 4 slices, grilled; 6 each yellow squash, each cut lengthwise into 4 slices, grilled; 1-1/2 qt. roasted red peppers, cut into strips; - arugula; 1-1/2 cups Kraft Creamy Caesar Dressing; 1-1/2 cups fresh parsley, chopped; 1/2 cup pine nuts, toasted

Servings: persons

1-1/2 qt. olive oil
3 cups balsamic vinegar
1-1/2 tsp. salt
1-1/2 tsp. pepper
72 each peeled deveined uncooked shrimp (21 to 26 count)
3 each eggplants, each cut into 8 slices, grilled Safeway 1 ea For $1.28 thru 02/09
6 each plum tomatoes, quartered, grilled Safeway 1 lb For $1.29 thru 02/09
6 each zucchini, each cut lengthwise into 4 slices, grilled
6 each yellow squash, each cut lengthwise into 4 slices, grilled
1-1/2 qt. roasted red peppers, cut into strips
- arugula
1-1/2 cups Kraft Creamy Caesar Dressing
1-1/2 cups fresh parsley, chopped
1/2 cup pine nuts, toasted

1
Mix oil, vinegar, salt and pepper.
2
Reserve 1/2 cup (125 mL) of the oil mixture (or 2 Tbsp.
3
[30 mL] of the oil mixture for trial recipe).
4
Pour remaining oil mixture over shrimp; cover.
5
Refrigerate 15 min.
6
to marinate.
7
Drain shrimp, discarding marinade.
8
Saute shrimp in reserved 1/2 cup (125 mL) oil mixture (or reserved 2 Tbsp.
9
[30 mL] oil mixture for trial recipe) in large skillet on medium-high heat 3 to 4 min.
10
or until shrimp turn pink.
11
For each serving: Place 1 eggplant slice, 1 tomato piece, 1 zucchini slice, 1 yellow squash slice and 1 Tbsp.
12
(15 mL) peppers on salad plate.
13
Toss 1 oz.
14
(30 g) of the arugula with 1 Tbsp.
15
(15 mL) of the Caesar dressing; place over vegetables.
16
Sprinkle with 1 Tbsp.
17
(15 mL) parsley and 1 tsp.
18
(5 mL) pine nuts.
19
Top with 3 shrimp.

2419

kcal

Calories

Fat

Carbs

442

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-1/2 qt. olive oil, 3 cups balsamic vinegar, 1-1/2 tsp. salt, 1-1/2 tsp. pepper, and more.

Yes, Arugula Salad with Grilled Vegetables and Shrimp falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula Salad with Grilled Vegetables and Shrimp

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