I found this recipe in The Best of Cooking Light, 2003. It was so amazing, I’m making it for some company we’ll be having next week. A perfect salad with amazing balance of flavors and pretty quick to make as well.
I followed the recipe for the most part. I used arugula, in addition to the spinach, because I think everything is better with arugula. I used two pieces of bacon instead of three and regular green onion because I couldn’t find Vidalia green onions.
2 cups (1-inch) sliced asparagus (about 1/2 pound)
3/4 pound medium shrimp, peeled and deveined
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt, divided
1 teaspoon vegetable oil
2 cups torn spinach
1 (19-ounce) can cannellini beans, drained and rinsed
3 bacon slices
1/2 cup chopped Vidalia green onions
1 garlic clove, minced
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon chopped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar
- Steam asparagus, covered, 3 minutes. Drain and rinse with cold water.
- Sprinkle shrimp with 1/8 teaspoon pepper and 1/8 teaspoon salt.
- Heat oil in a medium nonstick skillet over medium-high heat.
- Add shrimp; sauté 4 minutes.
- Remove from pan; place in a large bowl.
- Add asparagus, spinach, and beans to shrimp; toss well.
- Add bacon to pan; cook over medium heat until crisp.
- Remove bacon from pan; crumble.
- Reserve 2 teaspoons drippings in pan.
- Add onions and garlic; cook 3 minutes or until soft, stirring frequently.
- Remove from heat; add remaining pepper, 1/8 teaspoon salt, bacon, broth, and the remaining ingredients.
- Drizzle dressing over salad; toss to coat.
- Serve immediately.