8 fresh asparagus stalks
1/2 tsp sea salt
1/3 cup Newman's Own® Lite Balsamic Vinaigrette Dressing
3/4 pound medium shrimp, peeled and de-veined
4 Tbsp pine nuts
6 cups baby spinach, rinsed and spun dry
1/3 cup chopped red onion
1 cup canned small white beans, rinsed and drained
1/3 cup Newman's Own® Lite Caesar Dressing
Preheat oven to 375 degrees.
Place asparagus on a medium baking sheet, toss with the sea salt and 1 Tbsp of Balsamic Vinaigrette. Roast until fork tender, about 7 minutes. Transfer to cutting surface to cool then cut into 1-inch pieces.
Meanwhile, toss remaining Vinaigrette with shrimp in an 8x8x2-inch glass baking dish, let stand at room temperature for 10 minutes. Add pine nuts to a small skillet and heat over medium-low shaking skillet often until golden all over, about 5 minutes, set aside. Heat a large non-stick skillet to medium-high, add the shrimp mixture and stir-fry for 3 minutes until shrimp is pink all over.
To serve, place equal amounts of spinach onto each of 4 salad plates. Top each with equal amounts of the asparagus, shrimp, pine nuts, onion, and white beans. Drizzle with Caesar Dressing and serve.
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