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
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.
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.
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.
To serve, combine roasted vegetables and shrimp mixture. Sprinkle with parsley and pine nuts.
3 lean protein, 2 vegetable, 1 fat, 1 starch, 1/2 other carbohydrate