Shrimp and White Bean Salad with Creamy Lemon-Dill Dressing

Shrimp and White Bean Salad with Creamy Lemon-Dill Dressing
Photo by Lee Harrelson

Ingredients

  • 4 ounces trimmed watercress (about 1 bunch)
  • ¼ teaspoon salt, divided
  • 3 tablespoons reduced-fat mayonnaise
  • 1 ½ teaspoons chopped fresh dill
  • 1 tablespoon fresh lemon juice, divided
  • ¾ cup chopped fennel bulb
  • 1 ½ teaspoons chopped fresh dill
  • + 19 more ingredients
    • 4 ounces trimmed watercress (about 1 bunch)
    • ¼ cup thinly vertically sliced red onion
    • 1/3 cup julienne-cut carrot
    • 1/3 cup julienne-cut carrot
    • 1 teaspoon extravirgin olive oil
    • 1 (15.5-ounce) can Great Northern beans, rinsed and drained
    • 2 tablespoons plain fat-free yogurt
    • ¼ teaspoon freshly ground black pepper
    • 3 tablespoons reduced-fat mayonnaise
    • 1 (15.5-ounce) can Great Northern beans, rinsed and drained
    • ¼ teaspoon freshly ground black pepper
    • 2 tablespoons plain fat-free yogurt
    • 1 teaspoon extravirgin olive oil
    • ¾ cup chopped fennel bulb
    • ¼ teaspoon salt, divided
    • 1 tablespoon fresh lemon juice, divided
    • ¼ cup thinly vertically sliced red onion
    • 1 ¼ pounds cooked peeled and deveined large shrimp
    • 1 ¼ pounds cooked peeled and deveined large shrimp

Combine reduced-fat mayonnaise, yogurt, 1 1/2 teaspoons lemon juice, dill, 1/8 teaspoon salt, and pepper in a large bowl, stirring well with a whisk. Add fennel and next 4 ingredients (through beans); toss well to combine. Combine oil, watercress, remaining 1 1/2 teaspoons juice, and remaining 1/...

View full recipe at My Recipes

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