Shrimp, Asparagus, and White Bean Salad

"From Cooking Light magazine."
 
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Ready In:
30mins
Ingredients:
13
Serves:
3-4
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ingredients

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directions

  • Steam asparagus, covered, for 3 minutes.
  • Drain; plunge into an ice bath or rinse with cold water.
  • Sprinkle shrimp with 1/8 tsp pepper and 1/8 tsp salt.
  • Heat oil in skillet.
  • Add shrimp, saute' about 4 minutes or just until pink.
  • Remove shrimp from pan to a large bowl.
  • Add asparagus, baby spinach, and beans to shrimp and toss well.
  • In the same pan, cook the bacon over medium heat until crisp.
  • Add onions, and after one minute, add garlic.
  • Cook two minutes or until the onions are soft, stirring frequently.
  • Remove from heat.
  • Add the remaining salt& pepper, the bacon, chicken broth, parsley, lemon juice,& vinegar.
  • Drizzle the warm dressing over the salad.
  • Toss to coat well.

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Reviews

  1. This is a very nice main dish salad. I mixed everything together, except the spinach and tossed that with the shrimp, beans, etc just prior to serving. I did use white wine balsamic vinegar instead of the apple cider vinegar, and added a bit more. I like the sweet tang the balsamic vinegar gives the veggies. The recipe came together quickly and easily. This will be very good when the heat of summer hits us.
     
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Tweaks

  1. This is a very nice main dish salad. I mixed everything together, except the spinach and tossed that with the shrimp, beans, etc just prior to serving. I did use white wine balsamic vinegar instead of the apple cider vinegar, and added a bit more. I like the sweet tang the balsamic vinegar gives the veggies. The recipe came together quickly and easily. This will be very good when the heat of summer hits us.
     

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