Brown-bag lunch of the month!
1. Between 2 lunch containers, divide 1 15.5 ounce can cannellini beans (rinsed), 12 cooked peeled and deveined medium shrimp, 1/2 English cucumber (cut into half-moons), and 2 tablespoons chopped fresh dill.
2. In a small bowl, whisk together 2 tablespoons EVOO, 2 tablespoons fresh lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; divide between 2 small containers. Refrigerate the salad and the dressing up to one day in advance; toss together just before serving.
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Serving Size: 1 Serving (362g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 246 | ||
Calories from Fat: 139 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 54.7mg | 17 % | |
Sodium 361.3mg | 12 % | |
Potassium 625.7mg | 16 % | |
Total Carbohydrate 15.3g | 4 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 14.7g | ||
Protein 18.2g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 246
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