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Beet Shrimp Winter Salad



  • 2 cups lightly packed arugula

  • 1 cup lightly packed watercress

  • 1 cup cooked beet wedges

  • ½ cup zucchini ribbons (see Tip)

  • ½ cup thinly sliced fennel

  • ½ cup cooked barley

  • 4 ounces cooked, peeled shrimp (see Tip), tails left on if desired

  • Fennel fronds for garnish


  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon red- or white-wine vinegar

  • ½ teaspoon Dijon mustard

  • ½ teaspoon minced shallot

  • ¼ teaspoon ground pepper

  • ⅛ teaspoon salt


Arrange arugula, watercress, beets, zucchini, fennel, barley and shrimp on 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.

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