Shrimp, Beet & Feta Salad

Products in this Recipe:
Beets
Spinach
Prep time:
8 min.
Cook time:
NA
Total time:
8 min.
Yield:
4 Servings
Ingredients (Paragraphs)
1 (16 oz.) jar Sliced Pickled Beets, drained
8 cups packed baby spinach or torn spinach leaves
1 lb. cooked, cleaned medium shrimp
0.25 cup pine nuts
Dressing
3 tbsp. olive oil
2 tbsp. white wine vinegar
2 tsp. Dijon mustard
0.5 tsp. dried tarragon
0.5 tsp. minced garlic
0.25 tsp. salt
0.25 tsp. black pepper
Directions

For the salad dressing, combine oil, vinegar, mustard, tarragon, garlic, salt and pepper in jar with tight fitting lid. Shake well. (Dressing may be prepared and refrigerated up to 3 days before serving.) In large bowl, combine spinach and Sliced Pickled Beets. Add dressing; toss well to coat. Transfer mixture to four serving plates; top with shrimp, cheese and pine nuts.

More Healthy Meals

Beet & Bean Salad with Warm Basil-Bacon Dressing

Drain beets, reserving 1/2 cup liquid.

Beet & Berry Chutney

Place marmalade in medium saucepan over medium heat. Cook and stir until melted. Stir in beets and red pepper.

Beet & Broccoli Salad Dijon

Drain beets; reserve 3 tablespoons beet liquid. Cut whole beets in half.

Beet Flat Bread

Drain beets well; set aside. Preheat oven to 400 degrees F. Place flat breads on baking sheet.

Rustic Vegetable Beet Soup

Combine all ingredients for gremolta and set aside.

Sunshine Salsa

In a large bowl, mix together Peach Slices, Whole Kernel Corn, Organic Black Beans, lime juice, lime zest, jalapeño,