White Bean Salad with Shrimp and Asparagus

TamTastic

Wow, this dish has almost 25 g of protein! And a good source of fiber as well!


White Bean Salad with Shrimp and Asparagus

Warm bacon vinaigrette wilts the fresh spinach. This salad is best eaten immediately after tossing.

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
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.

Yield
4 servings (serving size: 1 3/4 cups)

Nutritional Information
CALORIES 245(29% from fat); FAT 7.8g (sat 2.4g,mono 2.6g,poly 2.1g); IRON 4.5mg; CHOLESTEROL 136mg; CALCIUM 108mg; CARBOHYDRATE 19.1g; SODIUM 578mg; PROTEIN 24.5g; FIBER 5.5g

TamTastic

Wow, this dish has almost 25 g of protein! And a good source of fiber as well!


White Bean Salad with Shrimp and Asparagus

Warm bacon vinaigrette wilts the fresh spinach. This salad is best eaten immediately after tossing.

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
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.

Yield
4 servings (serving size: 1 3/4 cups)

Nutritional Information
CALORIES 245(29% from fat); FAT 7.8g (sat 2.4g,mono 2.6g,poly 2.1g); IRON 4.5mg; CHOLESTEROL 136mg; CALCIUM 108mg; CARBOHYDRATE 19.1g; SODIUM 578mg; PROTEIN 24.5g; FIBER 5.5g