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Ingredients

• 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

Description

Shrimp Are Star Of This Main Course Salad That Is Full Of Colorful Veggies And Topped With A Lemon Juice Vinaigrette.

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