Such A Pretty Salad

I made this for my family a few weeks ago. Three of the four of us thought it was super yum, and it’s very pretty too. So, three in my family (Little Miss even liked the red onion) had a delicious, well-balanced meal of Herbed Shrimp and White Bean Salad served with a side of French bread that you could eat with butter or dipped in olive oil with spices. The fourth person (Buddy, I’m going to call you out on your pickiness!) had a Boxcar Children dinner (in the book the 4 children have a delicious meal of bread and milk). This recipe is from the August 2011 Cooking Light magazine.

Herbed Shrimp and White Bean Salad

  • 1 red bell pepper
  • 4 cups arugula, loosely packed
  • 1/2 cup thinly vertically sliced red onion
  • 2 TBS chopped fresh chives
  • 2 TBS chopped fresh basil
  • 1 TBS chopped fresh flat-leaf parsley
  • 1 (15 oz.) can cannellini beans or other white beans, rinsed and drained
  • 1/2 tsp grated lemon rind
  • 2 TBS fresh lemon juice
  • 1 garlic clove, minced
  • 3 TBS olive oil
  • 1/4 tsp. salt, divided
  • cooking spray
  • 1 pound peeled and deveined large shrimp
  • 2 TBS pine nuts, toasted
  1. Preheat broiler to high
  2. Halve bell pepper lengthwise; discard seeds and membranes. Place halves, skins sides up, on a baking sheet. Broil 12 minutes or until blackened. Seal in a paper bag. Let stand 5 minutes. Peel; chop. Combine bell pepper and the next 6 ingredients (through beans). Combine rind, juice, garlic, oil 1/8 tsp. salt, and 1/8 tsp. pepper.
  3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle shrimp with remaining salt and pepper. Cook 2 minutes on each side or until done. Add shrimp, lemon mixture, and nuts to arugula mixture; toss.

And here’s the cool thing – it’s supposed to serve 4. A serving size is 2 cups and there is only 326 calories in that! Woo hoo!

Here’s how I changed it: I did not freshly roast my red peppers. I had a jar of roasted red pepper and I used that (which cut down the making dinner time by half). I also used curly parsley instead of flat-leaf because it is about half the price at the grocery store. I also used a little olive oil in my pan before cooking my shrimp instead of cooking spray. The manufacturer of my non-stick pans (Calphalon) says not to use that stuff – something with the aerosols or what-not.

So, serve this to your family, make it for yourself, impress your friends at your next party… this is one pretty, yummy salad!


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