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 & Corn Salad

Drain beets, reserving 2 tablespoons liquid.

Beet & Fennel Salad

Cut off stem and leaves of fennel; reserve leaves. Cut bulb in half lengthwise; remove and discard core.

Creamed Peas & Mushrooms

Mix sour cream and bouillon in small saucepan; let stand for 5 minutes to dissolve bouillon.

Lime & Cumin Chicken Tenders

For marinade, mix together 1/3 cup lime juice, oil, garlic, cumin, salt and pepper in large bowl.

Pickled Beet "Cobb" Salad Supreme

Divide lettuce evenly among four individual serving plates or bowls.

Sunshine Salsa

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