Bibb Salad with Sauteed Shrimp & Roasted Corn

By Stonyfield

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

Level: Easy

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)
  • directions

    Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

    Step 5

    Add radishes and lettuce to serving bowl and drizzle with prepared dressing. Toss to combine and serve immediately.

    make it with yogurt instead!