All Natural|Gluten Free|Local Canadian Ingredients

White Bean Salad with Shrimp & Asparagus

White Bean Salad with Shrimp & Asparagus



  1. Season shrimp with salt & pepper. Heat oil in skillet over medium-high heat.
  2. Add shrimp & saute 4 minutes. Remove & place in large bowl.
  3. Add cooked asparagus, spinach & beans.
  4. Add optional ingredients. Toss well.
  5. Drizzle with Rootham Peach Poppyseed Salad Dressing. Toss to coat & serve immediately.

Variation for above recipe - White Bean Salad with Chicken & Sugar Snap Peas


  1. 2 cups (500ml) sugar snaps peas for the asparagus.
  2. 1/2 lb (225g) boneless chicken breasts for the shrimp - cook chicken 4 minutes on each side & shred into pieces.
  3. 2 cups (500ml) arugula for the spinach
  4. 1 can (19oz) chickpeas for the cannelloni beans.

Another variations - White Bean Salad with Tuna & Green Beans


  1. 2 cups (500ml) green beans for the asparagus
  2. 1 tuna steak for the shrimp, cooked 3 mins. per side & cut into bite-size pieces.
  3. 2 cups (500ml) torn radicchio for the spinach

Make Your Own Salad Dressing

Use equal parts extra virgin olive oil & Rootham Peach Poppyseed Salad Dressing.

This gives you a great new taste change - completely different, but "just as good".