Cafe Cucina Spinach Shrimp Salad

Directions

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.