Warm Spinach Salad With Cannellini Beans And Shrimp Recipes

WARM BEAN AND SPINACH SALAD

Steps:

• Remove large stems from spinach; tear spinach into bite-size pieces. Place spinach in large bowl. Add beans; set aside.
• Heat bell pepper and dressing to boiling in 1-quart saucepan; reduce heat to low. Cook uncovered 2 minutes, stirring occasionally. Stir in garlic pepper.
• Pour bell pepper mixture over spinach and beans; toss. Sprinkle with cheese. Serve warm.

SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING

Steps:

• Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.

CANNELLINI SHRIMP SALAD

Steps:

• In a small bowl, whisk vinegar, oil, sugar, cilantro, basil, and tarragon until well blended. You may adjust these seasonings to your personal preference.
• In a separate bowl, toss together the beans, tomato, onion, and shrimp. Pour dressing over salad, and toss again to coat.
• Cover and refrigerate several hours, or overnight, to develop flavors.

SHRIMP & SPINACH SALAD WITH VINAIGRETTE

Steps:

• Place lemon juice in a small bowl and whisk in salt, pepper and mustard.
• Slowing whisk in oil, adding a little at a time until thickened Add rest of the ingredients.
• Let stand an hour.
• Mix salad ingredients together in a bowl.
• Dress w/ vinaigrette.

SHRIMP WITH CANNELLINI BEAN SALAD

Steps:

• Light the grill or heat the broiler. Thread the shrimp onto four skewers.
• In a shallow glass dish, combine ¼ cup of the oil with the garlic and ¼ teaspoon of the salt.
• Add the skewers and turn to coat the shrimp. Set aside.
• In a medium bowl, combine the onion with remaining oil and salt, parsley, sage, vinegar and pepper. Gently stir in the beans.
• Grill or broil the shrimp, turning once, until just done, about 5 minutes. Serve the shrimp with the bean salad.