It’s (almost) spring in Michigan.  While the weather still feels like winter I won’t let the temperature stop me from making spring inspired food.  When the seasons change I like to change what I eat and when spring comes along I am always inspired to make food that I find to be pretty.  I also find myself using more fresh herbs as the weather lightens up.  This shrimp salad is light and full of fresh spring flavors, colors and my all time favorite herb, dill.  This year, as the seasons are changing I have also decided to try to eat healthier foods.  I will always bake tasty treats but for my day to day diet I am challenging myself to make things that are not only healthy for me but taste great.  This recipe is adapted from Cooking Light magazine and is perfect for lunch over mixed greens.  I also think it would be a lovely dish to serve at a ladies luncheon if I were to ever host a ladies luncheon ;).

What I used:

For the dressing:

3 tbls reduced-fat mayonnaise (I actually used regular mayo this time)
2 tbls plain fat-free yogurt (I used plain Greek yogurt)
1 tablespoon fresh lemon juice (I used half a lemon’s worth of juice)
1-2 teas fresh dill (I used a lot)
¼ teas Kosher salt
1/8 teas freshly ground black pepper

For the salad:

½-1 carrot (peeled and I continued peeling the carrot into short shreds after I cleaned the outer layer off)
¼ very thinly sliced red onion
1 ¼ lbs cooked, peeled and de-veined shrimp
1 (15.5 oz) can Great Northern beans (thoroughly rinsed and drained)
mixed greens or arugula

How I made it:

Whisk the ingredients for the dressing together in a large bowl.  Add the rest of the salad ingredients to the dressing and toss together.  Serve on a bed of mixed greens or arugula.