Amazing salad!! I actually take to lunch and it is very filling and delicious. The only thing is the bean content...you definitely do not need the full can.
Quick & easy & light -- perfect supper for Wednesday night, Thanksgiving-eve! Made to recipe, prepping the dressing and beans in the morning so that the flavors could meld. Served with bread sticks. Nothing special but just right.
Wonderful light Summer supper. I used less garlic on the dressing. For the non-salad eaters, I just deconstructed the salad and added some roasted red potatoes. Every was happy.
I made it just as the recipe called, and it was a good meal. To make it next time, I would decrease the amount of beans, increase the amount of greens, and reduce the garlic by half. The fresh herbs made a wonderful dressing, and the entire meal was just as light as I wanted it to be for a summer supper.
This was so quick and easy! My husband and 4 year old loved it! I was able to use everything either from our garden or farmer's mkt except the shrimp. We also added cucumbers. Wonderful recipe!
Nice variation on the usual shrimp and white bean salad for us...used agave, a sprinkle of smoked paprika, and abt 1 Tbl of Spanish EVOO from TJ's and did the shrimp on the grill and used red leaf salad bowl lettuce for the greens. I was particularly impressed with the salad dressing; I used 2 cloves of fresh garlic, which might have been a bit more than the 2 tsp called for, but it was really nice. Used the same EVOO for the dressing as I did for the marinade. Also used lemon rosemary and orange thyme from my garden, so very nice combination of citrus flavors without being overpowering. Served with leftover hoagie rolls that we cut and grilled and served with green olive tapenade and a dry white Bordeaux. Dessert was a little french vanilla yogurt and fresh blueberries, topped with homemade granola. Very nice, light but filling!
This was delicious! The only change I would make is to put a little less beans with the greens. Also, don't let the shrimp around while you put the salad together...I could not stop picking at the shrimp. :-) YUMMY! I will make this over and over again!!!
I made this tonight for myself and my teenage daughter. We both loved it. I used a spinach and arugula 50/50 mixture. Delicious and easy.
This was a tasty and filling salad for dinner. Packs a lot of flavor between the dressing and the honey shrimp.
I made this today for a fancy lunch option, and holy cow is it delicious!! I couldn't find sherry vinegar at the store so I subbed in a Pinot Grigio Vinegar (one of my faves) and thought it was wonderful, especially the lightly honeyed shrimp! Very tasty (and great with all the fresh herbs, though I'm sure dried would work too, esp. if allowing the vinaigrette to set for a bit) and will certainly be making this again.
Delicious! Made it with chicken instead and we are going to use the leftovers with linguini.