Hello Fit-NOW Friends!

The Cooking Light August 2012 Magazine shared this quick and delicious salad.

Herbed Shrimp and White Bean Salad

Yield: Serves 4 (serving size: 6 shrimp and about 1 cup arugula mixture)

Ingredients

• 4 teaspoons sherry vinegar
• 4 teaspoons extra-virgin olive oil $
• 1 tablespoon chopped fresh thyme
• 2 teaspoons minced fresh garlic
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon black pepper
• 2 cups loosely packed arugula
• 1 cup trimmed watercress
• 1 cup grape tomatoes, halved $
• 1/4 cup chopped fresh flat-leaf parsley
• 1 (15.5-ounce) can Great Northern beans, rinsed and drained $
• 1 tablespoon honey
• 1 teaspoon water
• 24 peeled and de-veined medium shrimp (about 1 pound) $
• Cooking spray
• 1/4 teaspoon salt $

Preparation

1. 1. Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and next 4 ingredients (through beans) to bowl, and toss gently to coat.
2. 2. Combine honey and 1 teaspoon water in a medium bowl, stirring with a whisk. Add shrimp to honey mixture; toss to coat. Heat a grill pan over medium-high heat; coat pan with cooking spray. Sprinkle shrimp with salt. Add shrimp to pan; cook 2 minutes on each side or until done. Serve with salad.

Nutritional Information

Amount per serving

• Calories: 276
• Fat: 6.7g
• Saturated fat: 1g
• Monounsaturated fat: 3.6g
• Polyunsaturated fat: 1.3g
• Protein: 30g
• Carbohydrate: 23.3g
• Fiber: 5.5g
• Cholesterol: 172mg
• Iron: 4.7mg
• Sodium: 581mg
• Calcium: 147mg

Until Next time!

Keep healthy, keep safe and keep going!

Have an awesome day!

♥Fit~NOW~Girl♥

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