Arugula Salad with Grilled Vegetables and Shrimp

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 raw shrimp (21 to 26 count) King Sooper's 1 lb For $7.99 thru 02/09; 2 each eggplants, each cut into 8 slices, grilled Safeway 1 ea For $1.28 thru 02/09; 6 each plum tomatoes, quartered, grilled King Sooper's 1 lb For $0.99 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, julienned; - 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 raw shrimp (21 to 26 count) King Sooper's 1 lb For $7.99 thru 02/09
2 each eggplants, each cut into 8 slices, grilled Safeway 1 ea For $1.28 thru 02/09
6 each plum tomatoes, quartered, grilled King Sooper's 1 lb For $0.99 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, julienned
- 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 of the oil mixture (or 2 Tbsp.
3
of the oil mixture for ttrial 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 oil mixture in large skillet on medium-high heat 3 to 4 min.
9
or until shrimp turn pink.
10
For each serving: Place 1 eggplant slice, 1 tomato piece, 1 zucchini slice, 1 yellow squash slice and 1 Tbsp.
11
peppers on salad plate.
12
Toss 1 oz.
13
of the arugula with 1 Tbsp.
14
of the Caesar dressing; place over vegetables.
15
Sprinkle 1 Tbsp.
16
parsley and 1 tsp.
17
pine nuts.
18
Top with 3 shrimp.

2413

kcal

Calories

Fat

Carbs

441

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!