Spinach and Bean Salad With Shrimp (Phase 1)
Makes 4 servings
Description
This satisfying main-course salad is as delicious as it is nutritious. And while it's elegant enough for company, it comes together quickly for a weekday meal. Feel free to make it ahead of time and serve it at room temperature. Just wait to dress the greens until you're ready to serve.
TIP: If jumbo shrimp are unavailable, you can substitute extra large shrimp, 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 freshly ground 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
In a medium bowl, combine shrimp, lemon peel, 2 tablespoons lemon juice, salt, and black pepper. Marinate in the refrigerator for 1 hour.
Coat a 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 vegetables to a bowl, add beans, and let cool.
Preheat the grill or a grill pan to medium-high. (Coat pan with cooking spray.) Cook shrimp about 2 minutes per side, until spotty brown with pink edges.
In a small bowl, whisk oil, remaining 1 tablespoon lemon juice, tarragon, salt, and pepper.
In a large bowl, combine spinach, vegetable-bean mixture, and dressing.
Serve the shrimp over the salad.
Nutritional Information
265 calories
6 g total fat (1 g sat)
20 g carbohydrate
32 g protein
7 g fiber
437 mg sodium
Makes 4 servings
Description
This satisfying main-course salad is as delicious as it is nutritious. And while it's elegant enough for company, it comes together quickly for a weekday meal. Feel free to make it ahead of time and serve it at room temperature. Just wait to dress the greens until you're ready to serve.
TIP: If jumbo shrimp are unavailable, you can substitute extra large shrimp, 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 freshly ground 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
In a medium bowl, combine shrimp, lemon peel, 2 tablespoons lemon juice, salt, and black pepper. Marinate in the refrigerator for 1 hour.
Coat a 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 vegetables to a bowl, add beans, and let cool.
Preheat the grill or a grill pan to medium-high. (Coat pan with cooking spray.) Cook shrimp about 2 minutes per side, until spotty brown with pink edges.
In a small bowl, whisk oil, remaining 1 tablespoon lemon juice, tarragon, salt, and pepper.
In a large bowl, combine spinach, vegetable-bean mixture, and dressing.
Serve the shrimp over the salad.
Nutritional Information
265 calories
6 g total fat (1 g sat)
20 g carbohydrate
32 g protein
7 g fiber
437 mg sodium
