White Bean Salad with Shrimp & Asparagus

Instructions:

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

Substitute:

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

Substitute:

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".