Herbed Shrimp and White Bean Salad
Shrimp is the star of this main course salad that is full of white beans, colorful veggies and topped with a lemon juice vinaigrette.
Recipe by Cooking Light August 2011
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05/12/2015
This was such a wonderful salad!!! Lemon vinaigrette was perfect for this dish! Definitely making it again :)
04/23/2015
parsley? basil? chives? all herbs to me.
04/22/2015
there are no herbs in the recipe.
08/28/2014
I'd agree with everyone that this is truly outstanding. My only changes resulted from finding myself out of pine nuts and substituting pecans, which worked just fine, and doubling the herbs. And I put the greens on the plate, then the shrimp mixture on top so that any leftover could be had for lunch without making for soggy lettuce. We also added a bit of crushed red pepper at the table and served it with the CL broccoli bread. My husband ate two servings, I was happy with one and saved the last for lunch tomorrow.
05/28/2012
This salad was very easy to make and delicious. I made the dressing in the morning and marinated the beans until I made the shrimp.
08/19/2011
Excellent, and super easy. I used an arugula and spinach mix, and I added 1/8 cup of feta crumbles per serving. YUM.
08/10/2011
Just finished this surprising salad and enjoyed it so much I had to write a review! I receive these recipe suggestions at work, so I can hit the market on my way home if something sounds especially good... this did. I had everything on hand except the shrimp; this is where an herb garden comes in handy! Following the recipe to the letter, it did not disappoint, I will make it again and not change a thing. The taste was lemony and fresh, and not fishy in the least. Five stars from this family!
07/24/2011
Loved this recipe. Didn't have arugula or pine nuts, but substituted mixed greens and did not miss the nuts. The shrimp and the roasted red peppers were the star of the dish. Would definitely make again. This issue of CL has some great dishes.
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