Beet & Shrimp Winter Salad
Ingredients
- 2 cups lightly packed arugula
- 1 cup lightly packed watercress
- 1 cup cooked beet wedges
- ½ cup zucchini ribbons (see Note)
- ½ cup thinly sliced fennel
- ½ cup cooked barley (about ½ cup uncooked)
- 4 oz cooked, peeled shrimp, tails left on if desired
- Fennel fronds for garnish
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp red- or white-wine vinegar
- ½ tsp Dijon mustard
- ½ tsp minced shallot
- ¼ tsp ground pepper
- ⅛ tsp salt
Instructions
- 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.
Nutritional Information
| Main | Total | |
| Servings | 1 | |
| Calories |
584
|
584
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 35 | 35 |
| Carb (g) | 47 | 47 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 654 | 654 |
EatingWell Meal Plan
This recipe selected from the eMeals EatingWell Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
