White Bean Salad with Shrimp

Course : Salads
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1/2 small fennel bulb trimmed and thinly sliced
1/4 Cup Chopped red onion
2 tablespoons Finely chopped fern-like fennel tops
2 tablespoons Finely chopped flat-leaf parsley
1 tablespoons Extra-virgin olive oil
1 tablespoons Red wine vinegar
1/4 teaspoon Minced garlic
1 teaspoon Lemon juice
1/4 teaspoon Salt
1/8 teaspoon freshly ground black pepper
8 ounces Shrimp cooked, shelled and deveined
1 can cannelini beans drained and rinsed
1 medium Radiccio leaves for garnish
1 bunch Endive leaves for garnish

Preparation / Directions:

Combine fennel, onion, fennel tops and parsley in a large bowl. Add oil, vinegar, garlic, lemon juice, salt and pepper; toss to combine. Add shrimp and beans; gently toss without piercing the beans, or they will get mushy and soak up all the dressing. Taste and adjust the vinegar. Spoon onto radiccio and endive leaves and serve cold.


Nutritional Information:

2007 Calories (kcal); 216g Total Fat; (92% calories from fat); 1g Protein; 36g Carbohydrate; 0mg Cholesterol; 538mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Salads Recipes