Bean Salad with Shrimp and Curry Yogurt recipes
16 Ingredients
- 1/4 cup finely chopped shallots
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh tarragon
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 cup plain 2% reduced-fat Greek yogurt
- 1 teaspoon Madras curry powder
- 1 1/2 teaspoons honey
- 1/2 teaspoon fresh lime juice
- 9 ounces green beans, trimmed
- 1 tablespoon extra-virgin olive oil
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon chopped fresh thyme
Preparation
Instructions on My Recipes
Nutrition
244
12%
daily value
4 servings
Fat
21% 14Saturated
15% 3Trans
- 0Monounsaturated
- 8Polyunsaturated
- 2Carbs
4% 12Carbs (net)
- 9Fiber
11% 3Sugars
- 6Sugars, added
- 2Protein
40% 20Cholesterol
49% 148Sodium
28% 679Calcium
13% 132Magnesium
12% 51Potassium
7% 341Iron
10% 2Zinc
13% 1Phosphorus
45% 315Vitamin A
10% 93Vitamin C
15% 13Thiamin (B1)
7% 0Riboflavin (B2)
8% 0Niacin (B3)
16% 3Vitamin B6
25% 0Folate equivalent (total)
13% 50Folate (food)
- 50Folic acid
- 0Vitamin B12
52% 1Vitamin D
1% 0Vitamin E
22% 3Vitamin K
27% 32
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