It's getting hotter, which means that light evening meals such as salads are sounding better and better. This week, we'll give you recipes for salads that could also serve as main courses. This one utilizes several flavors of the season and comes from Coastal Living magazine.
2 tablespoons balsamic vinegar
1 tablespoon honey
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1/2 teaspoon Dijon mustard
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/4 cup olive oil
2 pounds large shrimp, peeled and deveined
2 garlic cloves, minced
1 tablespoon olive oil
6 cups arugula or baby spinach
2 large yellow tomatoes, cut into 1/4-inch-thick slices
1 (4-pound) wedge seedless red watermelon, rind removed, cut into 1/4-inch-thick slices
1 red onion, halved and thinly sliced
Whisk together vinegar, honey, mustard, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl; slowly whisk in 1/4 cup olive oil. Set aside.
Toss shrimp with garlic and 1 tablespoon olive oil. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Grill over medium-high heat 3 to 5 minutes or until done.
Divide arugula among 4 serving plates; top with tomatoes, watermelon and onion. Top evenly with shrimp, and drizzle with vinaigrette.