Shrimp, Beet & Feta Salad


1 (16 oz.) jar

Sliced Pickled Beets, drained

8 cups

packed baby spinach or torn spinach leaves

1 lb.

cooked, cleaned medium shrimp

0.25 cup

pine nuts


3 tbsp.

olive oil

2 tbsp.

white wine vinegar

2 tsp.

Dijon mustard

0.5 tsp.

dried tarragon

0.5 tsp.

minced garlic

0.25 tsp.


0.25 tsp.

black pepper


Original Recipe Makes 4 Servings

For the salad dressing, combine oil, vinegar, mustard, tarragon, garlic, salt and pepper in jar with tight fitting lid. Shake well. (Dressing may be prepared and refrigerated up to 3 days before serving.) In large bowl, combine spinach and Sliced Pickled Beets. Add dressing; toss well to coat. Transfer mixture to four serving plates; top with shrimp, cheese and pine nuts.