Bibb Salad with Sauteed Shrimp & Roasted Corn
This salad tastes too good to be healthful—add some crumbled bacon or your favorite shredded cheese when you have some calories to burn and need a treat!
- 2/3 c Stonyfield Organic Plain Lowfat Yogurt
- 4 T extra-virgin olive oil
- 3 T coarse grain mustard
- 3/4 t salt
- 1/4 t black pepper
- 1 lb large shrimp (peeled and deveined)
- 4 ears of corn (kernels cut from cobs)
- 4 radishes (thinly sliced)
- 2 heads Bibb lettuce (washed and roughly chopped)
Serving Size: 1 cup, Calories: 250, Calories from Fat: 110, Total Fat: 12g, Total Fat Percent: 18%, Saturated Fat: 2g, Saturated Fat Percent: 10%, Cholesterol: 115mg, Cholesterol Percent: 38%, Sodium: 620mg, Sodium Percent: 26%, Total Carbohydrate: 18g, Total Carbohydrate Percent: 6%, Dietary Fiber: 2g, Dietary Fiber Percent: 8%, Sugars: 6g, Protein: 19g, Protein Percent: 38%, Vitamin A: 40%, Vitamin C: 15%, Calcium: 10%, Iron: 15%
Whisk together the yogurt, 2 tablespoons of the olive oil, 2 tablespoons of the mustard, 1/2 teaspoon of the salt and the pepper; set aside.
Combine shrimp, 1 tablespoon of the remaining olive oil and remaining 1 tablespoon mustard in a large resealable bag; toss to coat and refrigerate 1 hour.
Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add corn to pan and cook, stirring occasionally, for about 10 minutes. Remove corn to a serving bowl.
Increase heat to high and add shrimp to skillet; sprinkle with remaining 1/4 teaspoon salt. Cook 2 to 3 minutes per side or until cooked through; transfer to bowl with corn. Cool 10 minutes.
Add radishes and lettuce to serving bowl and drizzle with prepared dressing. Toss to combine and serve immediately.