Servings: 4 as a main course, 6 as an appetizer or “small plate."
This salad is satisfying enough to work as a main course, but if you’re expecting weeknight dinner guests, take the “small plates” approach and serve it with other quick and versatile dishes like Bruschetta with Grilled Eggplant and Grilled Chicken with Tomato, Lime & Cilantro Salsa. Pull out a bottle of wine for a relaxed summertime supper and let your guests nibble as they like.
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Finish the meal off with Warm Berries and Nectarines with Mascarpone for dessert.
I kept coming back and reading this recipe and the reviews. I admit that I had a difficult time imagining shrimp and beans together, in a salad - shrimp and orzo, or other pasta, yes, but shrimp and beans? I decided to make this, and see for myself. A rainy evening, which eliminated the use of an outdoor grill, was a perfect time to try this recipe. I add my five stars. This was terrific! My husband said it was good (just about his highest form of praise for a recipe), and that he'd happily eat it again. The tarragon vinaigrette was light, and a perfect dressing for this salad. I encourage people to try this great recipe. I'll definitely be making this again, and again.
I keep wanting to make this recipe over and over again...and no one in my family seems to mind!
Overall, I liked the recipe, but I liked it more with some changes that I made. For my taste, I added more chopped tarragon (a total of 3 tbs.) I used cherry tomatoes which I halved, added more garlic, and added chopped sun dried tomatoes for a little more depth to the tomato flavor. I like cheese, so I crumbled a little bit of feta cheese on top for a little tang. A very quick and easy recipe that is sure to satisfy.
Fabulous recipe. It is quick and easy...fresh tarragon is key.
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