Spinach and Bean Salad With Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 pounds jumbo shrimp, peeled and deveined 2 teaspoons minced lemon peel (from 1 lemon) 3 tablespoons fresh lemon juice (from 1 lemon), divided Salt and black pepper 1 medium bunch (1 pound) asparagus, trimmed and thickly sliced diagonally 1/2 medium shallot, minced 3/4 cup canned cannellini or white kidney beans, drained and rinsed 1 tablespoon extra-virgin olive oil 1 tablespoon chopped fresh tarragon leaves 1 bag (6 ounces) baby spinach leaves
1. In medium bowl, combine shrimp, peel, 2 tablespoons juice, salt, and black pepper. Marinate in the refrigerator for 1 hour.
2. Coat medium nonstick skillet with cooking spray; set over medium heat. Sauté pepper slices 2 minutes. Add asparagus; cook 2 minutes, stirring. Add shallot; cook 1 minute, stirring. Transfer to bowl; add beans and let cool.
3. Preheat grill or grill pan to medium-high. (Coat pan with cooking spray.) Cook shrimp about 2 minutes per side, until spotty brown and edges are pink.
4. In small bowl, whisk oil, remaining 1 tablespoon juice, tarragon, salt, and pepper.
5. In large bowl combine spinach, asparagus mixture, and dressing. 6. Serve shrimp on top of salad.
Number of Servings: 4
Recipe submitted by SparkPeople user LITTLECELT.
2. Coat medium nonstick skillet with cooking spray; set over medium heat. Sauté pepper slices 2 minutes. Add asparagus; cook 2 minutes, stirring. Add shallot; cook 1 minute, stirring. Transfer to bowl; add beans and let cool.
3. Preheat grill or grill pan to medium-high. (Coat pan with cooking spray.) Cook shrimp about 2 minutes per side, until spotty brown and edges are pink.
4. In small bowl, whisk oil, remaining 1 tablespoon juice, tarragon, salt, and pepper.
5. In large bowl combine spinach, asparagus mixture, and dressing. 6. Serve shrimp on top of salad.
Number of Servings: 4
Recipe submitted by SparkPeople user LITTLECELT.
Nutritional Info Amount Per Serving
- Calories: 259.6
- Total Fat: 5.6 g
- Cholesterol: 317.7 mg
- Sodium: 564.9 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 5.0 g
- Protein: 38.7 g
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