Peppered Shrimp & Green Bean Salad
This lunch or dinner salad will tempt your tastebuds! You'll love the simple roasted green beans and fingerling potatoes combined with peppery shrimp that have been cooked in a sweet garlicky sauce. Source: Diabetic Living Magazine
Ingredients
Directions
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Preheat oven to 400 degrees F. Line a large shallow baking pan with nonstick foil. Toss potatoes with 1 tablespoon of the oil in a large bowl. Spread potatoes in the prepared pan. Roast 10 minutes.
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Toss green beans with 1 tablespoon oil in the same large bowl. Add beans to potatoes in pan. Roast 15 minutes more or until vegetables are tender.
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Meanwhile, rinse shrimp; pat dry. Heat the remaining 1 teaspoon oil over medium heat in a large skillet. Add shallots and garlic; cook and stir 2 to 3 minutes or until shallots are tender. Add shrimp, sherry vinegar, honey, pepper and salt. Cook and stir 1 to 2 minutes more or until shrimp are opaque.
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To serve, combine roasted vegetables and shrimp mixture. Sprinkle with parsley and pine nuts.
Nutrition Facts
3 lean protein, 2 vegetable, 1 fat, 1 starch, 1/2 other carbohydrate
