Shrimp, Beet and Feta Salad

Recipe:

 

3 tablespoons olive or vegetable oil

2 tablespoons tarragon or white wine vinegar

2 teaspoons Dijon mustard

½ teaspoon each; dried tarragon or basil & minced garlic

¼ teaspoon each; salt & freshly ground black pepper

8 cups (8 oz.) packed baby spinach or torn spinach leaves

1 jar (16 oz.) Aunt Nellie’s ® Sliced Pickled Beets, drained

1 lb. cooked, cleaned medium shrimp, thawed if frozen.

1 cup (4 oz.) crumbled Feta or goat cheese or herbed Feta cheese

¼ cup pine nuts or chopped pistachios, toasted

 

1. For the salad dressing, combine oil, vinegar, mustard, tarragon, garlic, salt & pepper in a jar with a tight fitting lid. Shake well. (Dressing may be prepared and refrigerated up to 5 days before serving.)

 

2. In a large bowl, combine spinach and beets. Add the dressing; toss well to coat. Transfer mixture to four serving plates; top with shrimp, cheese and pine nuts.

 

Makes 4 servings.

 

Cooks Tip: 1/3 cup bottled Italian salad dressing plus 1/2 tsp. dried tarragon or basil may replace the salad dressing.

 

Photo and recipe courtesy of Aunt Nellie’s®

Done