Arugula Prawn Salad
From biceps15 16 years ago
- 15 minutes to make
- Serves 2
This is a meal in itself or a great salad when serving for 4 before more tasty food. I left the croutons out (not a big fan) and tossed the red onions in with the prawns out of personal preference since raw onion can have an edge. Read more You can trim the tails off the prawns or have a side plate. See less
Ingredients
- 1 lb prepared prawns shopping list
- 1 T olive oil shopping list
- 1 minced garlic shopping list
- ¼ tsp hot pepper flakes shopping list
- 3 T minced parsley shopping list
- 4 c. arugula shopping list
- 1 c. croutons shopping list
- ¼ c. thinly sliced red onion shopping list
- ½ c. green or black olives, pitted shopping list
- orange vinaigrette shopping list
- 2 oranges shopping list
- 1 tsp orange zest shopping list
- ¼ c. oil shopping list
- 2 T sherry vinegar shopping list
- ¼ tsp S & P shopping list
How to make it
- Blend zest and orange segments. Add in oil, vinegar, S&P. Set aside.
- In large skillet, heat prawns over medium-high heat and sauté with garlic, pepper flakes, until pink, about 5-7 minutes. Add 2 T vinaigrette; cook, stirring, until no liquid remains, about 3 minutes. Stir in parsley.
- Add arugula, croutons, onions, and remaining dressing. Top with prawns and olives.
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