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Seafood and Cannellini Salad
Source: dLife

A classic combination of shrimp and beans with peppers, olives, and a light tomato dressing.

Prep Time: 25 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 143.0
Total Carbs 12.8 g
Dietary Fiber 3.6 g
Sugars 2.2 g
Total Fat 7.2 g
Saturated Fat 1.0 g
Unsaturated Fat 1.0 g
Potassium 158.6 mg
Protein 6.9 g
Sodium 402.0 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 1 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/4 cup  olive oil
1 tbsp  cider vinegar
1 tbsp  fresh lemon juice
0 1/2 each  medium garlic cloves
0 1/2 each  fresh green onions
0 1/4 tsp  oregano leaves
0 1/4 tsp  dry mustard
2 tbsp  unsalted tomato juice
16 oz  canned cannellini beans
6 oz  Shrimp, deveined, small, canned
8 oz  chopped green bell peppers
0 1/2 each  red onion
2 each  medium celery stalk
1 each  large tomato
0 1/2 oz  canned green olives
1 cup  red cabbage, shredded
  1. In container with lid combine olive oil, cider vinegar, lemon juice, garlic, green onion, oregano, dry mustard, and tomato juice. Shake well.
  2. In medium size bowl combine beans, shrimp, green bell peppers, red onion, celery, tomato, chopped olives. Drizzle with dressing and toss. Cover and refrigerate until chilled, about 15 minutes.
  3. Line 8 salad plates with red cabbage, divide bean salad into 8 even servings and spoon on top of cabbage. Serve.

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