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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 280.3
  • Total Fat: 5.2 g
  • Cholesterol: 169.8 mg
  • Sodium: 464.3 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 11.8 g
  • Protein: 29.2 g

View full nutritional breakdown of White Bean Salad with Shrimp & Asparagus calories by ingredient
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White Bean Salad with Shrimp & Asparagus

Submitted by: ~ASHLEYB~
White Bean Salad with Shrimp & Asparagus

Introduction

Warm bacon vinaigrette wilts the fresh spinach. This salad is best eaten immediately after tossing.
Nutritional Value can be changed by using fresh beans and turkey bacon.
Warm bacon vinaigrette wilts the fresh spinach. This salad is best eaten immediately after tossing.
Nutritional Value can be changed by using fresh beans and turkey bacon.

Number of Servings: 4

Ingredients

    *2c sliced asparagus
    *3/4 pound medium shrimp, peeled, deveined
    *1/2tsp black pepper, divided
    *1/4tsp salt, divided
    *1tsp olive oil
    *2c. torn, fresh spinach
    *1 (19oz) can navy beans, drained and rinsed
    *3 bacon slices
    *1/2c chopped green onion
    *1 garlic clove, minced
    *1/4c low-sodium chicken broth
    *1Tbsp chopped, fresh parsley
    *2Tbsp fresh lemon juice
    *1Tbsp cider vinegar

Directions

Steam asparagus, covered, 3 minutes. Drain and rinse with cold water. Sprinkle shrimp with 1/8 tsp pepper and 1/8 tsp salt. Heat oil in a medium nonstick skillet over medium-high heat. Add shrimp; saute 4 minutes. Remove from pan; place in a large bowl. Add asparagus, spinach, and beans to shrimp; toss well. Add bacon to pan; cook over medium heat until crisp. Remove bacon from pan; crumble. Reserve 2 tsp drippings in pan. Add onions and garlic; cook 3 minutes or until soft, stirring frequently. Remove from heat; add remaining pepper, 1/8 tsp salt, bacon, broth, and the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.

~Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user ~ASHLEYB~.






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