White Bean Salad with Shrimp and Asparagus

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


  1. Steam asparagus, covered, 3 minutes. Drain and rinse with cold water.
  2. Sprinkle shrimp with 1/8 teaspoon pepper and 1/8 teaspoon salt.
  3. Heat oil in a medium nonstick skillet over medium-high heat.
  4. Add shrimp; sauté 4 minutes.
  5. Remove from pan; place in a large bowl.
  6. Add asparagus, spinach, and beans to shrimp; toss well.
  7. Add bacon to pan; cook over medium heat until crisp.
  8. Remove bacon from pan; crumble.
  9. Reserve 2 teaspoons drippings in pan.
  10. Add onions and garlic; cook 3 minutes or until soft, stirring frequently.
  11. Remove from heat; add remaining pepper, 1/8 teaspoon salt, bacon, broth, and the remaining ingredients.
  12. Drizzle dressing over salad; toss to coat.
  13. Serve immediately.

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