Beet & Shrimp Winter Salad

This healthy dinner salad recipe gets its staying power from protein-packed shrimp and fiber-rich barley. With a simple red wine vinaigrette, this quick salad makes just one serving but is easy to double or triple. Look for precooked beets with other prepared vegetables in the produce department.

Prep/Cook Time: 15 Minutes, Servings: 1

Ingredients

Salad

• 2 cups lightly packed arugula
• 1 cup lightly packed watercress
• 1 cup cooked beet wedges
• ½ cup zucchini ribbons
• ½ cup thinly sliced fennel
• ½ cup cooked barley
• 4 ounces cooked, peeled shrimp, tails left on if desired
• Fennel fronds for garnish

Vinaigrette

• 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

Directions

1. Arrange arugula, watercress, beets, zucchini, fennel, barley and shrimp on a large dinner plate.
2. 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

Per Serving: 584 calories; 30 g fat (4 g sat, 22 g mono); 214 mg cholesterol; 47 g carbohydrate; 0 g added sugars; 18 g total sugars; 35 g protein; 9 g fiber; 654 mg sodium; 1,506 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.