Beet & Shrimp Winter Salad

14 20 171
Ingredients Minutes Calories
Prep Cook Servings
20 min 0 min 4
Beet & Shrimp Winter Salad
Health Rating
This healthy dinner salad recipe gets its staying power from protein-packed shrimp and fiber-rich barley with a simple red-wine vinaigrette.


2 cup Arugula (lightly packed)
1 cup chopped Watercress (lightly packed)
1 cup diced Beets, boiled, drained (or wedges)
1/2 cup slices Zucchini (make ribbons)
1/2 cup slices Fennel (thin sliced)
1/4 cup Barley, dry (1/2 cup cooked)
114 gm Shrimp, cooked (peeled)
1/4 cup Fennel fronds (for garnish)
2 tbsp Extra virgin olive oil
1 tbsp Red wine vinegar (or white-wine)
1/2 tsp Dijon mustard
1/2 small shallot(s) Shallots (minced)
1/4 tsp Black pepper (ground)
1 pinch Sea salt, fine


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.

Nutrition Facts

Per Portion

Calories 171
Calories from fat 69
Calories from saturated fat 10.1
Total Fat 7.7 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 5.1 g
Cholesterol 55 mg
Sodium 257 mg
Potassium 441 mg
Total Carbohydrate 16.3 g
Dietary Fiber 4.0 g
Sugars 4.3 g
Protein 9.2 g

Dietary servings

Per Portion

Grain 0.6
Meat 0.4
Vegetables 2.0

Energy sources

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