Skip to main content

Shrimp, Beet & Feta Salad

Shrimp, Beet & Feta Salad

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

More Healthy Meals

Baby Beet & Tortellini Appetizers

Drain beets well; discard liquid. Cook tortellini according to package directions.

Beet Flat Bread

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

Picnic Sandwich

To prepare relish, drain beets; reserve 2 tablespoons beet liquid. Coarsely chop beets.

Salmon & Beet Salad

To prepare dressing: Combine 2 tablespoons liquid from Whole Pickled Beets, balsamic vinegar, pomegranate juice, shal

Savory Whole Potatoes

Preheat oven to 450oF. Lightly grease 8-inch pie pan and add potatoes.

Southwestern Chicken

Cook chicken in butter in large skillet 5 to 6 minutes on each side or until no longer pink.