Beet & shrimp winter salad

Indulge in a delightful blend of earthy beets and succulent shrimp in this winter salad. A harmony of flavors that will tantalize your taste buds.

Ingredients:

• 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
• 110g 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

Instructions:

1. Place arugula, watercress, beets, zucchini, fennel, barley and shrimp neatly on a spacious serving platter.
2. Combine oil, vinegar, mustard, shallot, pepper and salt together in a tiny container, then pour the mixture over the assortment. Optionally, add fennel fronds as a finishing touch.

Summary:

• Calories: 304 kcal
• Fat: 2 g
• Protein: 29 g
• Carbs: 47 g
• Potassium: 1365 mg
• Magnesium: 146 mg