cannellini-shrimp-salad

Cannellini Shrimp Salad

1 Review Add a Pic
  • Prep

    20 m
  • Ready In

    4 h 20 m
P-Pok
Recipe by  P-Pok

“A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. In a small bowl, whisk vinegar, oil, sugar, cilantro, basil, and tarragon until well blended. You may adjust these seasonings to your personal preference.
  2. In a separate bowl, toss together the beans, tomato, onion, and shrimp. Pour dressing over salad, and toss again to coat.
  3. Cover and refrigerate several hours, or overnight, to develop flavors.

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Review (1)

Rate This Recipe
NOSEYROSEY
8

NOSEYROSEY

This wasn't bad, just not as good as I thought it would be. I love all the ingredients so I guessed that I would love them all together. I didn't.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 299 cal
  • 15%
  • Fat
  • 14.9 g
  • 23%
  • Carbs
  • 18 g
  • 6%
  • Protein
  • 22.1 g
  • 44%
  • Cholesterol
  • 166 mg
  • 55%
  • Sodium
  • 410 mg
  • 16%

Based on a 2,000 calorie diet

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French Shrimp Salad

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