"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Shrimp and White Bean Salad with Creamy Lemon-Dill Dressing Recipe

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This recipe for Shrimp and White Bean Salad with Creamy Lemon-Dill Dressing, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Siegel
Added: Monday, September 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons mayonnaise
2 tablespoons plain fat-free yogurt
1 tablespoon lemon juice, divided
1-1/2 teaspoons chopped fresh dill
1/4 teaspoon salt, divided
1/4 teaspoon ground black pepper
3/4 cup chopped fennel bulb
1/3 cup julienne-cut carrot
1/4 cup thinly vertically sliced red onion
1-1/4 pounds cooked peeled and deveined large shrimp
1 (15.5-oz) can Great Northern beans, rinsed and drained
1 teaspoon extra virgin olive oil
4 oz trimmed watercress

Directions:
Directions:
Combine mayonnaise, yogurt, 1-1/2 teaspoon lemon juice, dill, 1/8 teaspoon salt and pepper in a large bowl, stirring well with a whisk. Add fennel and next 4 ingredients; toss well to combine. Combine oil, watercress, remaining 1-1/2 teaspoons juice, and remaining 1/8 teaspoon salt in a large bowl; toss gently to coat. Divide watercress mixture evenly among 4 plates; top each serving with 1-1/2 cup shrimp mixture.

Number Of Servings:
Number Of Servings:
4

 

 

 

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