Fresh tarragon is an often overlooked herb, but it pairs perfectly with lentils, shrimp and asparagus. This salad is also wonderful cold; just cook and cool the shrimp before tossing with the salad.
- Prep time 15 minutes
- Total time 25 minutes
- Portion size 4 servings
Ingredients
Tarragon Vinaigrette:
Method
Stir together shrimp, garlic, oil and lemon zest. In nonstick skillet over medium heat, cook, tossing, until shrimp are pink, about 3 minutes. Add lentils and cook, stirring constantly, about 2 minutes. Keep warm.
Meanwhile, in pot of boiling lightly salted water, cook asparagus until tender-crisp, about 2 minutes. Drain and slice each spear diagonally into three pieces. Set aside.
Tarragon Vinaigrette: In large bowl, whisk together vinegar, mustard, garlic, salt and pepper. Drizzle in oil, whisking constantly until combined; stir in tarragon.
Toss cherry tomatoes, spinach, asparagus and shrimp mixture with vinaigrette.
Did you know…
The world's leading producer of lentils, Canada is responsible for almost 45 percent of the global supply. Ninety-five percent of Canadian lentils are grown in Saskatchewan, with most of the crop exported overseas. High in fibre and a good source of protein and folate, lentils have amazing health benefits. And for those who can't eat gluten, lentil flour is gluten-free!
Nutritional facts per serving: about
- Fibre 8 g
- Sodium 676 mg
- Sugars 5 g
- Protein 26 g
- Calories 396.0
- Total fat 21 g
- Potassium 1099 mg
- Cholesterol 98 mg
- Saturated fat 3 g
- Total carbohydrate 29 g
%RDI
- Iron 53.0
- Folate 182.0
- Calcium 12.0
- Vitamin A 59.0
- Vitamin C 50.0
