This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"A man's nature runs either to herbs, or to weeds; therefore let him seasonably water the one, and destroy the other."
-Sir Francis Bacon
This is a light summery salad that has it all – legumes, veggies, seafood, monounsaturated fat, nuts, rich flavor and sweet tomatoes.
Servings: 4 | Serving size: about 2 cups
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe makes great leftovers.
|1 large||red onion|
|1 tsp||olive oil|
|1 lb||shrimp (peeled, deveined and halved lengthwise)|
|2 15 ounce can||no salt added white beans (drained and rinsed)|
|fresh ground black pepper (to taste)|
|2 Tbsp||olive oil|
|1 Tbsp||white wine vinegar|
|2 Tbsp||pine nuts|
|2 tsp||coarse ground mustard|
|2 large||ribs celery (diced)|
|6 ounces||grape tomatoes (halved)|
|2 Tbsp||fresh oregano (coarsely chopped)|
|1 Tbsp||parsley (coarsely chopped)|
Dice 3/4 of the onion and slice the remaining 1/4 very thin. Place the sliced onion in the refrigerator.
Place 1 teaspoon of olive oil in a large skillet over medium high heat. Add the diced onion to the pan and cook for about 5 to 7 minutes until they just begin to soften. Remove to a large mixing bowl.
Add the shrimp and cook for about 5 minutes. Toss frequently. When the shrimp turns firm and pink, add it to the bowl with the onion.
Add the white beans, salt, pepper, 2 tablespoons of olive oil, vinegar, pinenuts and mustard to the bowl and toss well.
Place the salad in the refrigerator and chill for at least 40 minutes.
Add the celery, tomatoes, oregano and parsley. Add the sliced onion. Toss well. Chill well and then serve.
Serving size: about 2 cups
|Calories 448||Calories from Fat 126|
|% Daily Value|
|Total Fat 14g||22%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 46g||14%|
|Dietary Fiber 16g||58%|
|Vitamin A 17%||Vitamin C 25%|
|Calcium 18%||Iron 36%|
|Vitamin K 36 mcg||Potassium 1019 mg|
|Magnesium 140 mg|