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Light delicious salad tossed with vinaigrette and served over leafy greens
5 Tbsp. Smart Balance® Cooking Oil
2 Tbsp. cider vinegar
1 Tbsp. Dijon mustard
1/2 to 1 Tbsp. minced fresh tarragon
Salt & Freshly Ground Black Pepper
One 16 oz. can cannellini beans, rinsed and drained
12 jumbo shrimp, peeled and deveined
1 small minced garlic clove
2 fresh scallions, sliced
A few crushed red pepper flakes
Fresh lettuce or spinach to serve the salad over
In a bowl mix vinegar, mustard, tarragon, 1/4 tsp salt and pepper. Whisk in 4 Tbsp. of the oil.
Add the remaining Tbsp. oil to a skillet and heat. Add the shrimp, sprinkle with salt and pepper and the red pepper flakes. Cook until shrimp is pink. Add the minced garlic between the shrimp to saute it lightly and mix through. Push the shrimp aside and add the drained beans. Stir and saute the beans lightly to pick up flavor from the pan. Remove from heat.
Add the mixture to the vinaigrette and toss. Add the scallions and chopped tomatoes and lightly mix through.
Line a salad plate with lettuce greens or spinach and mound with shrimp salad.
Serve with a couple slices of rustic bread, if desired.
Note: If you don’t care for the licorice flavor of tarragon, you can substitute basil or omit the herb entirely. It will still be good.
Makes 4 servings. (270 g per serving)
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Calories 340 kcal
Fat 19 g
Saturated Fat 2 g
Trans Fatty Acid 0 g
Poly Fat 6 g
Mono Fat 10 g
Cholesterol 168 mg
Sodium 496 mg
Carbohydrates 18 g
Dietary Fiber 6 g
Total Sugars 1 g
Protein 23 g