Categories: Recipes
      Date: Dec 26, 2016
     Title: Beet & Shrimp Winter Salad

We have tons of greens and beets, so why not throw together a salad? Don’t forget you can use beet greens as your base too. Top it off with market fresh shrimp and you have a healthy and delicious meal. The recipe is for one serving, but it’s easy to multiply for families.



Ingredients

Salad

Vinaigrette

Directions

Arrange arugula, watercress, beets, zucchini, fennel, barley and shrimp on a large dinner plate.

Whisk oil, vinegar, mustard, shallot, pepper and salt in a small bowl, then drizzle over the salad. Garnish with fennel fronds, if desired.

To make zucchini ribbons, thinly shave whole zucchini lengthwise with a vegetable peeler.

Go for sustainably raised shrimp. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America; it's more likely to be sustainably caught.

Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.