Shrimp, Asparagus, and White Bean Salad

READY IN: 30mins
Recipe by GinnyP

From Cooking Light magazine.

Top Review by Ms B.

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.

Ingredients Nutrition


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

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