Spinach and Bean Salad With Shrimp Recipe

Shrimp is a delicious source of lean protein -- perfect for all Phases of the South Beach Diet. Plus, shrimp cooks up quickly - whether you're firing up the grill or heating up a skillet -- making it a great staple for everyday dining. Here's a recipe to try.

4 servings

Description

This satisfying main-course salad is as delicious as it is nutritious. Plus, it's elegant enough for company, yet comes together quickly for a weekday meal. Feel free to make it ahead of time and serve it at room temperature. Just wait until you're ready to serve to dress the greens.

TIP: If jumbo shrimp is unavailable, you can substitute extra-large, but remember to reduce the cooking time.

Ingredients

1 1/2 pounds jumbo shrimp, peeled and deveined
2 teaspoons minced lemon peel (from 1 lemon)
3 tablespoons fresh lemon juice (from 1 lemon), divided
Salt and black pepper
1 small red pepper, thinly sliced
1 medium bunch (1 pound) asparagus, trimmed and thickly sliced diagonally
1/2 medium shallot, minced
3/4 cup canned cannellini or white kidney beans, drained and rinsed
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh tarragon leaves

1 bag (6 ounces) baby spinach leaves

Instructions

1. In medium bowl, combine shrimp, peel, 2 tablespoons juice, salt, and black pepper. Marinate in the refrigerator for 1 hour.

2. Coat medium nonstick skillet with cooking spray; set over medium heat. Sauté pepper slices 2 minutes. Add asparagus; cook 2 minutes, stirring. Add shallot; cook 1 minute, stirring. Transfer to bowl; add beans and let cool.

4. In small bowl, whisk oil, remaining 1 tablespoon juice, tarragon, salt, and pepper.

5. In large bowl combine spinach, asparagus mixture, and dressing. 6. Serve shrimp on top of salad.

Nutritional Information:

265 calories
6 g total fat (1 g sat)
194 mg cholesterol
20 g carbohydrate
32 g protein
7 g fiber
437 mg sodium

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