White Bean Salad With Shrimp And Asparagus

• 2 cups (1-inch) sliced asparagus (about 1/2 pound)
• 3/4 pound medium shrimp, peeled and deveined
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon salt, divided
• 1 teaspoon vegetable oil
• 2 cups torn spinach
• 1 (19-ounce) can cannellini beans, drained and rinsed
• 3 bacon slices
• 1/2 cup chopped Vidalia green onions
• 1 garlic clove, minced
• 1/4 cup fat-free, less-sodium chicken broth
• 1 tablespoon chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 1 tablespoon cider vinegar

1. Steam asparagus, covered, 3 minutes. Drain and rinse with cold water.
2. Sprinkle shrimp with 1/8 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a medium nonstick skillet over medium-high heat. Add shrimp; saute 4 minutes. Remove from pan; place in a large bowl. Add asparagus, spinach, and beans to shrimp; toss well.
3. Add bacon to pan; cook over medium heat until crisp. Remove bacon from pan; crumble. Reserve 2 teaspoons drippings in pan. Add onions and garlic; cook 3 minutes or until soft, stirring frequently. Remove from heat; add remaining pepper, 1/8 teaspoon salt, bacon, broth, and the remaining ingredients. Drizzle dressing over salad; toss to coat. Serve immediately.

shrimp, freshly ground black pepper, salt, vegetable oil, torn spinach, cannellini beans, bacon, vidalia green onions, garlic, chicken broth, parsley, lemon juice, cider vinegar

Taken from www.myrecipes.com/recipe/white-bean-salad-with-shrimp-asparagus (may not work)