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!
Ready In: 1 hr 35 mins
Prep: 1 hr 15 mins
Cook: 20 mins
Yields: 6 Servings
- 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)
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.