Mediterranean Shrimp Salad With Cannellini Beans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender poached shrimp and creamy white beans over peppery arugula with tomatoes, finished with a tangy vinaigrette. Fresh and elegant with a protein-rich base. A light yet satisfying main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 lemons (, one for the poached shrimp and one for the dressing)
- 1/2 cup white wine
- 2 sprigs fresh dill
- 2 bay leaves
- 2 teaspoons kosher salt (, divided)
- 8 whole peppercorns
- 8 ounces shelled medium size shrimp (, frozen with tails removed)
- 1/2 cup extra virgin olive oil
- 1/4 cup champagne vinegar
- 3 cloves garlic (, pressed or minced)
- 2 tablespoons whole grain mustard
- 1/2 teaspoon freshly ground black pepper
- 3 cups baby arugula leaves
- 2 cups cherry tomatoes (, halved)
- 1 1/2 cups cooked cannellini beans (, or 1 15-ounce can drained and rinsed)
- 1/3 cup chopped fresh dill
- 1/4 medium red onion (, thinly sliced)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 586mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 324mg
- Calcium
- 76mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 586MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.