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Beet & Shrimp Winter Salad

27/3/2018

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Picture



Ingredients

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


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

Method
  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.
  • 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.

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  • Home
  • Cancer Information
    • Articles & Studies
    • Little Interesting Articles
    • Success Stories
    • Useful Websites
  • Fasting
    • Articles & Studies
    • Juice Fasting
    • Water Fasting
    • Breaking a Fasting
    • Intermittent Fasting
  • Power of the mind
    • Gratitude
    • Motivational
    • Recommended Reading
  • Everything Else!
    • Essential Oils
    • Food Recipes
    • Going Organic
    • Non-food Recipes
    • Other Interesting Topics!
    • Recommended Apps
    • Recommended Cookbooks
    • Recommended Documentaries
    • Recommended Websites
  • Remember
  • Contact Me