A great spring salad - crisp asparagus made great contrast to the tender beans. Great bright lemon flavor and salty bacon.
White Bean Salad with Shrimp and Asparagus
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)
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Amount per serving
- Calories: 245
- Calories from fat: 29%
- Fat: 7.8g
- Saturated fat: 2.4g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 2.1g
- Protein: 24.5g
- Carbohydrate: 19.1g
- Fiber: 5.5g
- Cholesterol: 136mg
- Iron: 4.5mg
- Sodium: 578mg
- Calcium: 108mg
- 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
- 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.
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