Meal salads are a great healthy option, and this salad includes shrimp and beans as lean protein sources.
3 cups uncooked farfalle (bow tie pasta)
1/4 cup fresh lemon juice
1 1/2 tablespoons Dijon mustard
1 teaspoon minced fresh garlic
1/4 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
12 ounces medium shrimp, peeled and deveined
1 1/2 cups chopped fresh spinach
1 cup canned cannellini beans, rinsed and drained
1/4 cup minced red onion
2 tablespoons chopped capers
Cook pasta according to package directions, omitting salt and fat; drain. Combine juice, mustard and garlic in a small bowl, stirring well with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; cook for 2 minutes or until done. Stir in spinach, cannellini beans, red onion and 2 tablespoons capers; toss to combine. Add the pasta and juice mixture to shrimp mixture; toss. Makes 4 2-cup servings.
Nutrition information: Calories 487 * Fat 16.4g *Satfat 2.4g * Monofat 10.1g * Polyfat 2g * Protein 28.9g * Carbohydrate 56.2g * Fiber 4.9g * Cholesterol 129mg * Iron 5.6mg * Sodium 664mg * Calcium 103mg
Printable recipe available at: https://www.myrecipes.com/recipe/warm-pasta-salad-with-shrimp