Fiddlehead, White Bean and Shrimp Salad

Ingredients

• 1 pound cooked shrimp
• 1 15-ounce can white beans, drained and rinsed
• 1 cup trimmed and cleaned fiddleheads, blanched until tender
• 1 cup diced red onion
• 3 tablespoons rice wine vinegar
• 1 teaspoon salt
• 4 teaspoons chopped parsley
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    255 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 34 grams protein; 182 milligrams cholesterol; 724 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Four servings

Preparation

1. Combine all ingredients except parsley in a medium-size bowl. Refrigerate for 1 hour. Toss in the parsley, divide among 4 plates and serve with crusty French bread.

1 hour's refrigeration