Shrimp and White Bean Salad With Creamy Lemon-Dill Dressing |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A light meal that can be made in just over 30 minutes. Ingredients:
3 tablespoons reduced-fat mayonnaise |
2 tablespoons plain fat-free yogurt |
1 tablespoon lemon juice |
1 1/2 teaspoons fresh dill, chopped |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup fennel bulb, chopped |
1/3 cup carrot, julienned |
1/4 cup red onion, thinly sliced |
1 1/4 lbs large shrimp, . peeled, cooked, and deveined |
1 (15 1/2 ounce) can great northern beans, rinsed and drained |
1 teaspoon extra virgin olive oil |
4 ounces watercress, trimmed (about 1 bunch) |
Directions:
1. Combine mayonnaise, yogurt, 1 1/2 teaspoons lemon juice, dill, 1/8 teaspoon salt, and pepper in a large bowl, stirring well with a whisk. Add fennel and next four ingredients (through Great Northern beans); toss well to combine.
2. Combine oil, watercress, remaining 1 1/2 teaspoons lemon juice, and remaining 1/8 teaspoon salt in another bowl. Toss gently to coat.
3. Divide watercress mixture among 4 plates and top each with 1 1/2 cups shrimp mixture.
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