White Bean Salad with Shrimp and Asparagus

White Bean Salad with Shrimp and Asparagus Recipe
Becky Luigart-Stayner; Jan Gautro
Warm bacon vinaigrette wilts the fresh spinach. This salad is best eaten immediately after tossing.

Yield:

4 servings (serving size: 1 3/4 cups)

Recipe from

Nutritional Information

Calories 245
Caloriesfromfat 29 %
Fat 7.8 g
Satfat 2.4 g
Monofat 2.6 g
Polyfat 2.1 g
Protein 24.5 g
Carbohydrate 19.1 g
Fiber 5.5 g
Cholesterol 136 mg
Iron 4.5 mg
Sodium 578 mg
Calcium 108 mg

Ingredients

2 cups (1-inch) sliced asparagus (about 1/2 pound)
3/4 pound medium shrimp, peeled and deveined
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt, divided
1 teaspoon vegetable oil
2 cups torn spinach
1 (19-ounce) can cannellini beans, drained and rinsed
3 bacon slices
1/2 cup chopped Vidalia green onions
1 garlic clove, minced
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon chopped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar

Preparation

Steam asparagus, covered, 3 minutes. Drain and rinse with cold water.

Sprinkle shrimp with 1/8 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a medium nonstick skillet over medium-high heat. Add shrimp; sauté 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 teaspoons drippings in pan. Add onions and garlic; cook 3 minutes or until soft, stirring frequently. Remove from heat; add remaining pepper, 1/8 teaspoon salt, bacon, broth, and the remaining ingredients. Drizzle dressing over salad; toss to coat. Serve immediately.

Note:

April 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note