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.
