This tasty salad is perfect for evenings when you're looking for a light meal that can be made quickly. It takes just about 10 minutes to make, or you can prep many of the ingredients in advance to help come together even faster.
Cooking Light AUGUST 2006
Combine reduced-fat mayonnaise, yogurt, 1 1/2 teaspoons lemon juice, dill, 1/8 teaspoon salt, and pepper in a large bowl, stirring well with a whisk. Add fennel and next 4 ingredients (through beans); toss well to combine.
Combine oil, watercress, remaining 1 1/2 teaspoons juice, and remaining 1/8 teaspoon salt in a large bowl; toss gently to coat. Divide watercress mixture evenly among 4 plates; top each serving with 1 1/2 cups shrimp mixture.
Tip: For a flavor variation, try arugula and basil in place of watercress and dill. You can also substitute chopped rotisserie chicken for shrimp.
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