1 celery root (or celeriac), about 1 lb
1 (19-oz) can cannellini beans (rinsed and drained)
3 oz baby arugula leaves (3 cups packed)
2 tablespoons white truffle (or regular) balsamic glaze
4 tablespoons extra-virgin olive oil, divided
1 tablespoon lemon juice
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 1/2 tablespoons minced garlic
1 1/2 lb large peeled/deveined shrimp (thawed)
•Trim rough skin from celery root.
•Cut celery root into very thin slices; stack slices and cut into thin lengthwise strips 1/8-inch-wide (about 2 cups).
•Combine in medium bowl, celery root, beans, arugula, balsamic glaze, 2 tablespoons oil, lemon juice, and 1/4 teaspoon each salt and pepper.
•Heat 2 tablespoons oil in large nonstick skillet on medium-high 2¬¬–3 minutes. Add garlic and shrimp; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook and stir 2–4 minutes or just until shrimp begin to turn pink and opaque.
•Add shrimp (and pan juices) to salad; toss to blend and serve.
CALORIES (per 1/6 recipe) 290kcal; FAT 11g; CHOL 170mg; SODIUM 650mg; CARB 24g; FIBER 6g; PROTEIN 25g; VIT A 10%; VIT C 25%; CALC 15%; IRON 25%