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)
Recipe from Cooking Light

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Nutritional Information

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

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

  1. Steam asparagus, covered, 3 minutes. Drain and rinse with cold water.
  2. 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.
  3. 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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