Beet & Shrimp Winter Salad

Lunch today. October 27, 2019
Absolutely a delicious salad, for lunch . Do spoil yourself with some delicious prawns, together with the fennel its is one of the best salad I have eaten .
1 serving

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
teaspoon salt

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.

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.

Serving size: About 4½ cups salad
Per serving: 584 calories; 30 g fat(4 g sat); 9 g fiber; 47 g carbohydrates; 35 g protein; 218 mcg folate; 214 mg cholesterol; 18 g sugars; 0 g added sugars; 2,645 IU vitamin A; 43 mg vitamin C; 255 mg calcium; 4 mg iron; 654 mg sodium; 1,506 mg potassium
Nutrition Bonus: Vitamin C (72% daily value), Folate (54% dv), Vitamin A (53% dv), Calcium (26% dv), Iron (22% dv)
Carbohydrate Servings: 3
Exchanges: 1½ starch, 5 vegetable, 4 lean meat, 5½ fat
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