Rating: 4.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 5

Shrimp is the star of this main course salad that is full of white beans, colorful veggies and topped with a lemon juice vinaigrette.

Tiffany Vickers Davis
Recipe by Cooking Light August 2011

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Read the full recipe after the video.

Recipe Summary

cook:
30 mins
total:
30 mins
Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Halve bell pepper lengthwise; discard seeds and membranes. Place halves, skin sides up, on a baking sheet. Broil 12 minutes or until blackened. Seal in a paper bag. Let stand 5 minutes. Peel; chop. Combine bell pepper and next 6 ingredients (through beans). Combine rind, juice, garlic, oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

  • Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle shrimp with remaining salt and pepper. Cook 2 minutes on each side or until done. Add shrimp, lemon mixture, and nuts to arugula mixture; toss.

Nutrition Facts

326 calories; fat 15.7g; saturated fat 2.1g; mono fat 9.2g; poly fat 3.3g; protein 28.9g; carbohydrates 17.4g; fiber 4.8g; cholesterol 172mg; iron 4.5mg; sodium 494mg; calcium 136mg.
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