Eat Enough

Remember not eating is the same sin as eating too much. So find your happy medium and stick to it. Have a great weekend, try to stay dry and be safe.

Shrimp and Asparagus Salad
Serves 4 (serving size is 1 3/4 cups)
If you cannot find white asparagus, you can use regular asparagus in this recipe.

1 cups (1 -inch) sliced asparagus (about 1/2 pound)
3/4 pound medium shrimp, peeled and deveined
1/2 teaspoon freshly ground black pepper, divided
1 teaspoon vegetable oil
2 cups torn spinach
1 (19-ounce) can cannellini beans, drained and rinsed
1/2 cup chopped Vidalia onion
1 garlic clove, minced
1/4 cup fat-free, low-sodium chicken broth
1 tablespoon chopped fresh parsley
2 tablespoons fresh lemon juice1 tablespoon cider vinegar


1. Steam asparagus, covered, 3 minutes. Drain and rinse with cold water.
2. Sprinkle shrimp with 1/8 teaspoon pepper. Heat oil in a medium nonstick skillet over medium-high heat. Add shrimp; sauté 4 minutes. Remove from pan; place in a large bowl. Add asparagus, spinach, and beans to shrimp; toss well.
3. Place onion and garlic in skillet on medium heat; cook 3 minutes or until soft, stirring frequently. Remove from heat; add remaining pepper, broth, and the re­maining ingredients. Drizzle the dressing over the salad; toss to coat. Serve im­mediately.

NUTRITION PER SERVING
CALORIES 205 FAT 2.8 g PROTEIN 21.5 g SODIUM 278 mg FIBER 5.5g CARBOHYDRATE 19.1 g