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Spring Salad with Arugula and Shrimp

Maria KostoffMaria Kostoff
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Spring Salad with Arugula and Shrimp
22/02/2013
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Preparation10 min.
Cooking10 min.
Тotal20 min.
Servings1

Ingredients

  • arugula - 7 oz (200 g)
  • marrows - half a young zucchini
  • tomatoes - 1 big, or a few cherry tomatoes
  • carrots - 1.
  • olives - 4 to 5 pieces. green
  • parmesan cheese - 5 - 6 flakes
  • shrimp - 4 - 5 pc. tiger
  • olive oil - 1 1/3 tbsp (20 g)
  • vinegar - balsamic vinegar
  • garlic - 3 - 4 cloves
  • onions - fresh or leeks - half a bunch
measures

How to cook

The arugula is cut large and put into a suitable container for salad. Top with cut into squares peeled tomatoes and zucchini. Add olives and grate carrot.

Season with olive oil and vinegar and gently mix. Heat oil and cook the shrimp on both sides, finally add the chopped onion and garlic.

The salad is served in portions, decorated with shrimp and sprinkled with parmesan cheese on top.

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