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Shrimp and Arugula Salad

See full recipe on: My Recipes



Ingredients

4 cups loosely packed baby arugula
1 cup (1/4 x 3-inch) julienne-cut red bell pepper
1/2 cup matchstick-cut carrot
3 tablespoons extra-virgin olive oil, divided
2 teaspoons minced fresh rosemary
1/2 teaspoon crushed red pepper
2 garlic cloves, thinly sliced
16 large peeled and deveined shrimp (about 3/4 pound)
3 tablespoons white balsamic vinegar

Nutrition 4 servings

Per Serving % Daily Value
Calories 209
Fat 10g 16%
Carbs 7g 2%
Protein 21g 43%
Fiber 1g 6%
Cholesterol 160mg 53%
Sodium 114mg 4%
     
Fat
Carbs
Protein

Preparation






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