1 red bell pepper
4 cups arugula, loosely packed
1/2 cup thinly vertically sliced red onion
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
Cooking spray
1 pound peeled and deveined large shrimp
2 tablespoons pine nuts, toasted

Preheat broiler to high.

Halve bell pepper lengthwise; discard seeds and membranes. Place halves, skin sides up, on a baking sheet. Broil 12 minutes or until blackened. Seal in a paper bag. Let stand 5 minutes. Peel; chop. Combine bell pepper and next 6 ingredients (the beans). Combine rind, juice, garlic, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle shrimp with remaining salt and pepper. Cook 2 minutes on each side or until done. Add shrimp, lemon mixture, and nuts arugula mixture; toss.

Yields 4 servings (serving size 2 cups)
CALORIES 326, FAT 15.7g (sat 2.1g, mono 9.2g, poly 3.3g),Protein 28.9g, Carbs 17.4g, Fiber 4.8g, Cholesterol 172g, Iron 4.5mg, Sodium 494mg, Calc 136mg

For the Tomato Toast: Broil 8 (1/2 inch-thick) slices baguette 3 minutes. Melt 1 1/2 teaspoons butter in a small skiliet over medium-high heat. Add 1 cup chopped tomato; sauté 2 minutes. Stir in 1 tablespoon chopped parsley. Serve over toast.

Yields 4 servings (serving size 2 toasts) CALORIES 97, Fat 1.5g (sat 0.9g), Sodium 197mg

Cooking Light, August 2011, Page 62

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