Greek-Style Beet Salad

Greek-Style Beet Salad


PREP TIME: 15 MINUTES   |   CHILLING TIME: 2 HOURS

PREP TIME: 15 MINUTES   |   CHILLING TIME: 2 HOURS


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained
  • 1/4 cup pitted Kalamata olives, halved
  • 1/2 pound medium cooked shrimp, peeled, tails removed
  • 1/2 cup seeded, chopped cucumber
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon snipped fresh dill
  • Prepared vinaigrette dressing

DIRECTIONS

Makes 4 servings.

  1. Drain beets well; cut into quarters. Combine beets and olives in medium bowl. Top with combined shrimp and cucumber. Sprinkle with feta; refrigerate, covered, until chilled.
  2. To serve, sprinkle with dill, and drizzle with vinaigrette, as desired.


Nutrition information

Per serving (1/4 of recipe): 190 calories; 15 g protein; 14 g carbohydrate; 7 g fat; 550 mg sodium; 115 mg cholesterol; less than 1 g dietary fiber;  0.43 mg iron; 0.02 mg thiamin; 69 IU vitamin A; 0.60 mg vitamin C


Notes: Recipe prepared with shrimp that have not been treated or frozen with seawater or brine solution which increase sodium content. Recipe can be doubled.