Shrimp Artichoke And White Bean Salad Recipes

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CANNELLINI BEAN AND ARTICHOKE SALAD



Cannellini Bean and Artichoke Salad image

This is great for barbeques, picnics, or just to have refrigerated to serve with a sandwich for lunch. Refrigerate overnight for best flavor.

Provided by Barry Heuser

Categories     Salad     Beans

Time 8h20m

Yield 12

Number Of Ingredients 14

2 (15.5 ounce) cans cannellini beans, drained and rinsed
1 (14.5 ounce) can petite diced tomatoes, drained
1 (14 ounce) can quartered artichoke hearts, drained
3 stalks celery, chopped
1 sweet onion, diced
½ cup pimento-stuffed Manzanilla olives, halved
⅓ cup white wine vinegar
¼ cup olive oil
¼ cup chopped fresh basil
3 tablespoons chopped fresh oregano
3 cloves garlic, minced
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
¼ teaspoon red pepper flakes

Steps:

  • Combine cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, ground black pepper, and red pepper flakes together in a large mixing bowl; toss until well combined. Refrigerate until chilled, 8 hours to overnight.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 15.3 g, Fat 5.6 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 554.3 mg, Sugar 1.6 g

ARTICHOKE SHRIMP PASTA SALAD



Artichoke Shrimp Pasta Salad image

I have enjoyed this recipe for as long as I can remember. My mom made it famous, and she passed it down to me on my wedding day. It's one of those potluck staples that folks can't get enough of. -Mary McCarley, Charlotte, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 15

1 package (16 ounces) bow tie pasta
2 pounds peeled and deveined cooked shrimp (31-40 per pound)
2 cans (7-1/2 ounces each ) marinated quartered artichoke hearts, drained
2 cans (2-1/4 ounces each ) sliced ripe olives, drained
2 cups crumbled feta cheese
8 green onions, sliced
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
DRESSING:
1/2 cup white wine vinegar
1/2 cup olive oil
1/4 cup lemon juice
2 tablespoons chopped fresh basil
2 teaspoons Dijon mustard
Fresh ground pepper, optional

Steps:

  • Cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. In a large bowl, combine pasta, shrimp, artichokes, olives, cheese, green onions, parsley and basil., In a small bowl, whisk vinegar, oil, lemon juice, basil, mustard and, if desired, pepper. Pour dressing over pasta mixture; toss to coat. Refrigerate, covered, 2 hours before serving.

Nutrition Facts : Calories 453 calories, Fat 23g fat (7g saturated fat), Cholesterol 135mg cholesterol, Sodium 757mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 6g fiber), Protein 28g protein.

SHRIMP AND WHITE-BEAN SALAD



Shrimp and White-Bean Salad image

This salad is hearty enough to be a full meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 9

4 ounces bacon
1 pound medium shrimp
Salt and pepper
1/2 teaspoon dried marjoram
3 tablespoons olive oil
1 1/2 tablespoons white-wine vinegar
1 teaspoon grainy mustard
2 cans (15 ounces each) cannellini beans, drained and rinsed
8 ounces salad greens

Steps:

  • Cut bacon into 1/2-inch pieces; peel and devein shrimp. Cook bacon in a large skillet over medium-high heat until golden. Add shrimp, and season with salt and pepper; cook until opaque, 5 minutes. Transfer to a serving bowl.
  • In a small bowl, whisk together marjoram, oil, vinegar, and mustard; season with salt and pepper.
  • Add cannellini beans and salad greens to shrimp; toss with vinaigrette, as desired.

SHRIMP AND ARTICHOKE SALAD



Shrimp and Artichoke Salad image

Provided by Craig Claiborne

Categories     salads and dressings

Time 30m

Yield 10 servings

Number Of Ingredients 6

24 medium-size shrimp, about 1 pound
16 bottled artichoke bottoms, packed in oil
2 tablespoons finely chopped Italian parsley
1 teaspoon finely minced garlic
1 cup olive oil
1/4 cup freshly squeezed lemon juice

Steps:

  • Put the shrimp in a saucepan, and add water to cover. Bring to a boil, and remove from the heat. Let stand 15 minutes and drain.
  • When the shrimp are cool enough to handle, peel and devein them. Cut each shrimp crosswise on the bias into thin slices. There should be about 2 cups.
  • Drain the artichoke bottoms, and chop them finely. There should be about 2 cups. Put the artichokes in a mixing bowl, and add the parsley and garlic. Blend well. Add the shrimp, and sprinkle with oil and lemon juice. Blend and serve.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 322 milligrams, Sugar 1 gram, TransFat 0 grams

SHRIMP, ARTICHOKE AND WHITE BEAN SALAD



Shrimp, Artichoke And White Bean Salad image

Provided by Moira Hodgson

Categories     salads and dressings, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

1 pound white beans
Coarse salt and freshly ground pepper to taste
1 tablespoon Dijon mustard
4 cloves garlic crushed
2 to 3 tablespoons white-wine vinegar
1/2 to 3/4 cup extra-virgin olive oil
3 plum tomatoes, seeded and chopped
2 pounds baby artichokes
1/2 lemon
3 tablespoons olive oil
2 tablespoons fresh chives, finely chopped
2 pounds medium shrimp soaked for 1 hour in cold salted water
1 cup dry white wine
1 cup fish stock or clam juice
Bouquet garni (parsley, thyme and bay leaf tied in a cheesecloth)
1 onion, sliced

Steps:

  • Soak the beans overnight in water to cover. Drain, cover with fresh cold water and simmer for 20 minutes. Season with salt and pepper and continue cooking until tender (about 20 minutes more).
  • Combine the mustard, crushed garlic (mashing it into the mustard with a fork), vinegar and olive oil. Season to taste with salt and pepper and mix well. Remove the garlic cloves and pour the mixture over the beans while they are still warm. Add the tomatoes, toss and set aside.
  • Meanwhile, trim the outer leaves from the artichokes. Cut off the stalks and slice off the tops, two-thirds down horizontally. Squeeze the lemon half into a bowl of cold water large enough to hold the artichokes. Cut the artichokes into thin slices vertically. Add them to the water as you trim them, to stop them from turning brown.
  • Heat oil in a skillet. Dry the artichoke slices in a salad spinner or with a kitchen towel. Add the artichokes and saute, turning from time to time until golden. Drain on paper towels.
  • Cook the shrimp. Bring the wine, stock, bouquet garni, onion and salt and pepper to boil. Add the shrimp and cook for one to two minutes. Do not overcook them or they will be mushy. Cool, peel and chop them in half-inch pieces. Add to the beans and toss. Correct seasoning.
  • To serve, place the mixture in a shallow dish and arrange the artichokes in a circle around the edges. Sprinkle with chives.

Nutrition Facts : @context http, Calories 751, UnsaturatedFat 26 grams, Carbohydrate 69 grams, Fat 32 grams, Fiber 21 grams, Protein 45 grams, SaturatedFat 5 grams, Sodium 1288 milligrams, Sugar 5 grams, TransFat 0 grams

ARTICHOKE AND BEAN SALAD WITH TUNA



Artichoke and Bean Salad with Tuna image

Canned foods make eating healthy easier. And this salad is both easy-to-make and versatile. Canned beans, artichoke hearts and tuna make this lunch, dinner or passed appetizer nutrient-rich and delicious.

Provided by Kelsey Nixon

Categories     main-dish

Time 55m

Yield 4 Servings

Number Of Ingredients 9

1 (15-ounce) can white northern or cannellini beans, drained & rinsed
1 (15-ounce) can artichoke hearts, drained and quartered
1 rib celery, finely diced
2 tablespoons red onion, finely diced
1 (6-ounce) can tuna, drained and flaked
3 tablespoons extra-virgin olive oil
juice and zest of 1 lemon
¼ cup chopped fresh parsley
Kosher salt and cracked black pepper

Steps:

  • Combine all ingredients in a mixing bowl, and season to taste with salt and pepper. Toss gently and refrigerate 45 minutes before serving.
  • Serve salad on a bed of mixed greens with crusty bread. Or alternatively, serve salad scooped onto a hero roll with arugula.

Nutrition Facts : Calories 340, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 20 milligrams, Sodium 780 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 22 grams

COLD GREEN BEAN AND ARTICHOKE SALAD



Cold Green Bean and Artichoke Salad image

A hearty and delicious salad for potlucks, barbecues, and family get-togethers.

Provided by McLaughlinMom

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 30m

Yield 5

Number Of Ingredients 14

1 ½ pounds green beans, trimmed
1 pint cherry tomatoes, halved
1 (14 ounce) jar marinated artichoke hearts, drained and chopped
½ medium red onion, sliced
¼ cup black olives, pitted
1 (14 ounce) jar cannellini beans, drained and rinsed
¼ cup freshly chopped parsley
1 tablespoon shaved Parmesan cheese, or to taste
¼ cup balsamic vinegar
1 teaspoon Dijon mustard, or more to taste
1 clove garlic, minced
salt and freshly ground black pepper to taste
½ cup olive oil
sprig of parsley for garnish (optional)

Steps:

  • Bring a large pot of lightly salted water to a boil and add green beans. Cook until tender-crisp, 2 to 3 minutes. Drain and transfer to an ice bath to stop the cooking process, about 5 minutes. When cooled, drain well and pat dry. Set aside.
  • Combine blanched green beans, tomatoes, artichokes, red onion, black olives, beans, and parsley in a large bowl.
  • Whisk together balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a cup. Add olive oil in a steady stream while whisking until dressing has emulsified.
  • Pour dressing over salad and finish with freshly shaved Parmesan cheese. Garnish with a sprig of parsley, if desired.

Nutrition Facts : Calories 363.1 calories, Carbohydrate 26.2 g, Cholesterol 0.9 mg, Fat 27.5 g, Fiber 7.1 g, Protein 7.1 g, SaturatedFat 3.3 g, Sodium 576 mg, Sugar 2.3 g

ITALIAN WHITE BEAN AND ARTICHOKE SALAD



Italian White Bean and Artichoke Salad image

I am sure this came from one of the cooking magazines, but no longer know which one ! I have made this several times for groups of from 4-14, and given as many copies to attending guests. Hints : this is rather labor-intensive, so slice and chop early in the day, keeping each ingredient in a separate baggy. You may use red an/or/green peppers, and choice of Asiago, sharp provolone, or feta cheese. The original recipe called for canned artichoke hearts, drained and quartered, but I have found that the marinated are already quartered, more tender, and less fibrous.

Provided by NurseJaney

Categories     Onions

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 15

2 1/2 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon tomato paste
1/4 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced
6 cups Baby Spinach, thinly sliced
2 cups bell peppers, sliced thinly
3 ounces asiago cheese, diced
1/2 cup celery, sliced diagonally
1/2 cup red onion, sliced vertically
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 (19 ounce) can cannellini beans, drained and rinsed
1 (12 ounce) jar marinated artichoke hearts, drained

Steps:

  • Combine first 6 ingredients in a small bowl whisk.
  • Combine spinach and remaining ingredients in large bowl.
  • Drizzle with vinaigrette.
  • Toss gently.

Nutrition Facts : Calories 328.2, Fat 7.7, SaturatedFat 1.2, Sodium 294.8, Carbohydrate 51.5, Fiber 16, Sugar 4.6, Protein 18.5

SHRIMP AND WHITE BEAN SALAD



Shrimp and White Bean Salad image

Categories     Salad     Bean     Leafy Green     Shellfish     Sauté     Picnic     Low Fat     Shrimp     Summer     Healthy     Simmer     Self

Yield Makes 4 servings

Number Of Ingredients 13

1 cup dried or 1 1/2 cans (15.5 oz can) cannellini beans
2 cloves garlic, peeled
1 carrot, peeled and cut in half
1 bay leaf
2 tsp salt
1 lb small or medium shrimp (fresh or frozen), peeled and deveined
3 tbsp olive oil
1 cup diced celery
1 small red onion, diced (about 1/2 cup)
2 tbsp capers, drained
2 tbsp parsley, finely chopped
1 tbsp finely sliced chives
1 head romaine lettuce, shredded (about 5 cups)

Steps:

  • If using dried beans: Soak beans in water overnight and drain thoroughly. Put beans, garlic, carrot, bay leaf, and 2 cups water in a large saucepan over medium heat and bring to a boil. Add salt, reduce heat to low and simmer until beans are tender, about 1 hour. Strain and reserve beans, discarding garlic, carrot, and bay leaf. Let beans cool to room temperature. If using canned beans, rinse and drain thoroughly. Season shrimp on both sides with salt and pepper. Heat 2 tbsp oil in a medium sauté pan over medium heat. Add shrimp and sauté, stirring occasionally, until shrimp are no longer translucent, about 3 minutes. (If using frozen shrimp, thaw before cooking.) Transfer shrimp to a large mixing bowl and add celery, onion, capers, parsley, chives, remaining 1 tbsp oil, and beans. Toss well; season to taste with salt and pepper. Divide lettuce among 4 plates and arrange 1 cup shrimp mixture on top of each mound of lettuce.

ARTICHOKE AVOCADO SHRIMP SALAD



Artichoke Avocado Shrimp Salad image

The shrimp, artichoke bottoms and avocados just combine to make such a wonderful summer salad .... wow.

Provided by Barb R

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb cooked shrimp
13 3/4 ounces artichoke bottoms, drained and rinsed and diced
3/4 cup diced tomatoes
2 tablespoons minced green onion tops
1 tablespoon chopped fresh basil
1 avocado, peeled, pitted and cubed
red leaf lettuce or spinach
2 teaspoons lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar (or red wine vinegar, either is great)

Steps:

  • Mix the lemon, olive oil, vinegar. Add the vegetables and shrimp. Serve with pita, sour dough, or french bread.

Nutrition Facts : Calories 276.1, Fat 12.2, SaturatedFat 1.9, Cholesterol 221, Sodium 351.3, Carbohydrate 16.3, Fiber 9.2, Sugar 1.4, Protein 28.3

ELEGANT SHRIMP AND ARTICHOKE SALAD



Elegant Shrimp and Artichoke Salad image

Provided by Food Network

Categories     appetizer

Yield 4 cups

Number Of Ingredients 6

1/2 cup diced red bell pepper
1 can (14 ounces) artichoke hearts, rinsed, drained and chopped
1 package (8 ounces) cream cheese, softened
1 packet (1 ounce) Hidden Valley® Original Ranch® Dips Mix
4-6 ounces cooked shrimp, rinsed, drained and patted dry
Sliced French bread and sliced cucumbers

Steps:

  • Prepare dips mix according to package directions. Combine prepared dip and cream cheese. Gently stir in shrimp, artichokes and bell pepper. Serve with cucumbers or French bread.

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CHINESE SPINACH SOUP » WHAT'UP NOW
Chinese Spinach Soup. Add this healthy green to a variety of dishes with these spinach recipes, including pizza, salad, soup, potatoes, burgers, spinach and artichoke dip, stuffed chicken, stuffed tenderloin and more. White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, …
From whatishappeningnow.org
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ROASTED ARTICHOKE AND WHITE BEAN SALAD WITH LEMON BASIL
2015-01-15 Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray. Toss artichokes with olive oil, salt and pepper in a small bowl. Place artichokes in a single layer on prepared baking sheet and place in hot oven. Roast for about 15-20 minutes or until slightly browned. Remove from oven and allow to cool.
From karenmangum.com
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