Shrimp & White Bean Salad with Lemon-Dill

Serves 4 | Finish in 40


2 cups (1-inch) sliced asparagus (about ½ pound)
¾ pound medium shrimp, peeled and deveined
2 cups torn spinach
1 (19-ounce) can cannelloni beans, drained and rinsed
¼ cup thinly vertically sliced red onion
3 bacon slices
1 tbsp lemon juice
1/2 tsp Litehouse freeze-dried Dill
1/3 cup Litehouse® Lite Ranch or,
Litehouse® Buttermilk Ranch or,
Litehouse® Homestyle Ranch 


Steam asparagus 3 minutes. Drain and rinse with cold water. Sprinkle shrimp with salt & pepper; toss well. Heat oil in a nonstick skillet over medium-high heat. Add shrimp; sauté 4 minutes. Remove from pan; place in a large bowl. Add bacon to pan; cook over medium heat until crisp. Remove bacon from pan; crumble & reserve. Add asparagus, beans and red onion to shrimp. Mix Litehouse Lite Ranch Dressing, lemon juice and Freeze-Dried dill. Toss gently with mixture in bowl. Divide spinach on 4 plates. Top each with ¼ of the shrimp mixture.

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