Shrimp and White Bean Salad with Creamy Lemon-Dill Dressing

This tasty salad is perfect for evenings when you're looking for a light meal that can be made quickly. It takes just over 30 minutes to make from scratch, or you can prep many of the ingredients in advance.

Yield: 4 servings

Ingredients

• 3  tablespoons  reduced-fat mayonnaise
• 2  tablespoons  plain fat-free yogurt
• 1  tablespoon  fresh lemon juice, divided
• 1 1/2  teaspoons  chopped fresh dill
• 1/4  teaspoon  salt, divided
• 1/4  teaspoon  freshly 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-ounce) can Great Northern beans, rinsed and drained
• 1  teaspoon  extravirgin olive oil
• 4  ounces  trimmed watercress (about 1 bunch)

Preparation

Combine reduced-fat mayonnaise, yogurt, 1 1/2 teaspoons lemon juice, dill, 1/8 teaspoon salt, and pepper in a large bowl, stirring well with a whisk. Add fennel and next 4 ingredients (through beans); 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 cups shrimp mixture.

Tip: For a flavor variation, try arugula and basil in place of watercress and dill. You can also substitute chopped rotisserie chicken for shrimp.

Nutritional Information

Calories:

252 (16% from fat)

Fat:

4.5g (sat 1g,mono 1.4g,poly 1.7g)

Protein:

35.3g

Carbohydrate:

16.8g

Fiber:

3.9g

Cholesterol:

277mg

Iron:

5.7mg

Sodium:

761mg

Calcium:

144mg