healthy. fresh. and satisfying.
most times salads can leave you with a feeling on wanting more (maybe that's just me?), but this recipe is quite the opposite. the protein-packed white beans and shrimp fill you up and make you feel full longer. i love all the different components to this meal - especially the fresh herbs. they really help bring new flavors to an ordinary bland salad. don't let the long ingredient list fool you - this couldn't be easier to pull together on a week night.
ingredients:
source: cooking light
1 roasted red bell pepper
4 cups arugula, loosely packed
1/2 cup thinly vertically sliced red onion
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
salt and pepper
1 pound peeled and deveined large shrimp
2 tablespoons pine nuts, toasted
directions:
combine bell pepper, arguar, red onion, chives, basil, parsely and beans in large bowl. in a separate bowl mix lemon rind and juice, garlic, oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
heat a large skillet over medium-high heat. coat pan with cooking spray. season shrimp with salt and pepper. cook 2 minutes on each side or until done. add shrimp, lemon mixture, and nuts to arugula mixture; toss.
serve immediately. goat cheese would be a great addition to this as well.
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