Shrimp and Cannellini Salad

 INGREDIENTS
2    cups loosely packed torn baby spinach
½   cup thinly sliced red onion, chopped
½   cup diced roasted red bell pepper
2    tablespoons chopped fresh green onion tops
1    tablespoon chopped fresh basil leaves
1    tablespoon chopped fresh flat leaf parsley
1    can (15 ounces) cannellini beans, rinsed, drained
½   pound peeled, pre-cooked shrimp
      fresh lemon juice and olive oil for dressing

METHOD
In a large salad bowl, combine all the ingredients and toss well. Divide to individual plates and pass the lemon juice and olive oil for dressing. This recipe will make two large servings or 4 small side-salad servings.