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! Bibb Salad with Sauteed Shrimp & Roasted Corn Go to recipes By Stonyfield American Gluten Free Main Dishes SaladsThis 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 hour 35 minutes Level: Easy Prep: 1 hour 15 minutes Cook: 20 minutes Yields: 6 Servings Print RecipeIngredients2/3 c Stonyfield Organic Whole Milk Plain Probiotic Yogurt4 T extra-virgin olive oil3 T coarse grain mustard3/4 t salt1/4 t black pepper1 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)directionsStep 1Whisk 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.Step 2Combine 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.Step 3Heat 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.Step 4Increase 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.Step 5Add radishes and lettuce to serving bowl and drizzle with prepared dressing. Toss to combine and serve immediately.