Category: Salads

Serves: 4

Ingredients

Vinaigrette:

• 1 tablespoon red-wine vinegar
• 1 teaspoon honey Dijon mustard
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons snipped fresh chives

Green beans and shrimp:

• Salt for cooking water, plus ¼ teaspoon for seasoning
• ¼ teaspoon black pepper
• 1 pound green beans, trimmed
• 1 tablespoons extra-virgin olive oil
• 2 garlic cloves, finely chopped
• 1 ½ pounds large shrimp, shelled and deveined
• 1 cup halved cherry tomatoes
• 1/4 cup crumbled low fat feta cheese
• Snipped chives for garnish (optional)

Directions

1. In a small bowl, whisk together vinegar, mustard, salt and pepper. Gradually drizzle in olive oil, whisking continuously, until dressing is emulsified. Add chives. Set aside.
2. Bring a large pot of lightly salted water to a boil. Add beans and simmer for 5 minutes, or until crisp-tender; drain. In a large bowl, toss beans with dressing; set aside.
3. Heat olive oil in a large skillet over medium-high heat. Add garlic and shrimp. Season with salt and pepper and cook for about 2 minutes per side, or until cooked through.
4. To serve, toss tomatoes with beans and scatter shrimp and feta over the top. Garnish with snipped chives if desired.

Nutrition Facts

Calories 300, Protein 30g, Carbohydrate 4g, Fat 14.5g, Fiber 1g.