Shrimp, Squash, And Bacon Salad

• Vinaigrette*
• 3 tablespoons olive oil
• 1 tablespoon distilled white vinegar
• 1 teaspoon light agave nectar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 teaspoon finely chopped fresh cilantro
• Salad:
• 2 cups arugula
• 2 ounces grilled shrimp
• 1/4 cup fresh corn kernels
• 1/2 cup sliced heirloom tomatoes
• 1/2 cup shaved summer squash
• 1 center-cut bacon slice, cooked and crumbled
• 1 hard-cooked egg, sliced

1. To prepare vinaigrette, combine first 6 ingredients in a small bowl, stirring well with a whisk. Reserve 1 tablespoon vinaigrette. Refrigerate remaining vinaigrette in an airtight container for up to 1 week.
2. To prepare salad, combine arugula, shrimp, corn, tomatoes, and squash; sprinkle with bacon and sliced egg. Add 1 tablespoon vinaigrette; toss well.
3. Top Tips for Tossing Sprinkle Lightly: Crumbly cheeses (100 calories per ounce), chopped nuts (50 calories per tablespoon), bacon (25 calories per slice), and dried fruits (25 calories per tablespoon) are tasty but calorie-dense. Add these at the end. Plate It: Serve your salad on a plate to keep all those tasty (and heavy) toppings from collecting in the bottom, as they might in a bowl. Dress with Less: A little of our dressing goes a long way. Start with 1 tablespoon; toss well. If the greens still seem dry, add more 1 teaspoon at a time.
4. *Dressing serves

vinaigrette, olive oil, white vinegar, light agave, kosher salt, pepper, fresh cilantro, salad, arugula, shrimp, fresh corn kernels, tomatoes, center, egg

Taken from www.myrecipes.com/recipe/shrimp-squash-bacon-salad (may not work)