White Bean Salad with Shrimp and Asparagus

White Bean Salad with Shrimp and Asparagus
Photo by Becky Luigart-Stayner

Ingredients

  • 1 garlic clove, minced
  • 1 teaspoon vegetable oil
  • 1 tablespoon cider vinegar
  • ½ teaspoon freshly ground black pepper, divided
  • ½ cup chopped Vidalia green onions
  • ¼ cup fat-free, less-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • + 21 more ingredients
    • 1 tablespoon chopped fresh parsley
    • ½ teaspoon freshly ground black pepper, divided
    • 3 bacon slices
    • 2 cups torn spinach
    • 1 tablespoon cider vinegar
    • ½ cup chopped Vidalia green onions
    • ¾ pound medium shrimp, peeled and deveined
    • ¾ pound medium shrimp, peeled and deveined
    • 2 tablespoons fresh lemon juice
    • ¼ cup fat-free, less-sodium chicken broth
    • 1 (19-ounce) can cannellini beans, drained and rinsed
    • 2 cups (1-inch) sliced asparagus (about 1/2 pound)
    • 1 garlic clove, minced
    • 1 (19-ounce) can cannellini beans, drained and rinsed
    • 2 cups torn spinach
    • 3 bacon slices
    • ¼ teaspoon salt, divided
    • 1 teaspoon vegetable oil
    • ¼ teaspoon salt, divided
    • 1 tablespoon chopped fresh parsley
    • 2 cups (1-inch) sliced asparagus (about 1/2 pound)

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...

View full recipe at My Recipes

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