Caitlin Bensel
Shrimp is a wonderful weeknight protein choice since it cooks quickly. It pairs nicely with the fresh greens and charred corn and tomatoes in this main-dish salad.
How to Make It
Step 1
Toss the shrimp, lemon juice, olive oil, and garlic in a small bowl. Heat a large nonstick skillet over medium-high. Add the shrimp mixture, and cook until opaque, 3 to 4 minutes, stirring occasionally.
Step 2
Toss the arugula and spinach in a medium bowl. Top with the corn and tomatoes and shrimp. Drizzle with the dressing.
