Shrimp and White Bean Salad with Creamy Lemon-Dill Dressing

Published: Jun 21, 2011

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Yields:

4

Cal/Serv:

252

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This tasty salad is perfect for evenings when you're looking for a light meal that can be made quickly. It takes just over 30 minutes to make from scratch, or you can prep many of the ingredients in advance.

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Ingredients

3 Tbsp. reduced-fat mayonnaise
2 Tbsp. plain fat-free yogurt
1 Tbsp. fresh lemon juice
1 1/2 tsp. Chopped fresh dill
1/4 tsp. salt
1/4 tsp. Freshly ground black pepper
3/4 cup chopped fennel bulb
cup julienne-cut carrot
1/4 cup thinly vertically sliced red onion
1 1/4 lb. cooked, peeled, and deveined shrimp
1 can Great Northern beans
1 tsp. extra-virgin olive oil
4 oz. trimmed watercress

Directions

1. Step 1Combine reduced-fat mayonnaise, yogurt, 1 1/2 teaspoons lemon juice, dill, 1/8 teaspoon salt, and pepper in a large bowl, stirring well with a whisk. Add fennel and next 4 ingredients (through beans); toss well to combine.
2. Step 2Combine oil, watercress, remaining 1 1/2 teaspoons juice, and remaining 1/8 teaspoon salt in a large bowl; toss gently to coat. Divide watercress mixture evenly among 4 plates; top each serving with 1 1/2 cups shrimp mixture.
  
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