Tuesday, July 31, 2012

Healthy Meal of the Week

Hey all! How’s everyone’s week so far?  Good I hope.  This week’s healthy meal is “Herbed Shrimp and White Bean Salad” from the August 2012 issue of Cooking Light.  It was very quick, only took about 20 minutes total, including chopping the herbs.  Try it out and let me know what you think!


4 teaspoons sherry vinegar
4 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
2 teaspoons minced fresh garlic
1 teaspoon chopped fresh rosemary
½ teaspoon black pepper
2 cups loosely packed arugula
1 cup trimmed watercress
1 cup grape tomatoes, halved
¼ cup chopped fresh flat-leaf parsley
1 (15.5 ounce) can Great Northern beans, rinsed and drained
1 tablespoon honey
1 teaspoon water
24 peeled and deveined medium shrimp (about 1 pound)
Cooking spray
¼ teaspoon salt


1.  Combine first 6 ingredients in a large bowl; stir with a whisk.  Add arugula and next 4 ingredients (through beans) to bowl and toss to gently coat.

2.  Combine honey and 1 teaspoon water in a medium bowl, stirring with a whisk.  Add shrimp to honey mixture; toss to coat.  Heat a grill pan over medium-high heat; coat pan with cooking spray.  Sprinkle shrimp with salt.  Add shrimp to pan; cook 2 minutes on each side or until done.  Serve with salad.

Serves 4 (serving size:  6 shrimp and about 1 cup arugula mixture)

Nutritional information:  276 calories; 6.7g total fat (1g saturated fat; 3.6g mono.; 1.3g poly); 30g protein; 23.3g carbohydrates; 5.5g fiber; 172mg cholesterol; 4.7mg iron; 581mg sodium; 147mg calcium


Post a Comment