Instructions:
- Season shrimp with salt & pepper. Heat oil in skillet over medium-high heat.
- Add shrimp & saute 4 minutes. Remove & place in large bowl.
- Add cooked asparagus, spinach & beans.
- Add optional ingredients. Toss well.
- Drizzle with Rootham Peach Poppyseed Salad Dressing. Toss to coat & serve immediately.
Variation for above recipe - White Bean Salad with Chicken & Sugar Snap Peas
Substitute:
- 2 cups (500ml) sugar snaps peas for the asparagus.
- 1/2 lb (225g) boneless chicken breasts for the shrimp - cook chicken 4 minutes on each side & shred into pieces.
- 2 cups (500ml) arugula for the spinach
- 1 can (19oz) chickpeas for the cannelloni beans.
Another variations - White Bean Salad with Tuna & Green Beans
Substitute:
- 2 cups (500ml) green beans for the asparagus
- 1 tuna steak for the shrimp, cooked 3 mins. per side & cut into bite-size pieces.
- 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".