Shrimp, Beet & Feta Salad


  • 3 tablespoons olive or vegetable oil
  • 2 tablespoons tarragon or white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2  teaspoon each dried tarragon or basil and minced garlic
  • 1/4  teaspoon each salt and freshly ground black pepper
  • 8 cups (8 oz.) packed baby spinach or torn spinach leaves
  • 1 jar (16 oz.) Aunt Nellie’s® Sliced Pickled Beets, drained
  • 1 pound cooked, cleaned medium shrimp, thawed if frozen
  • 1 cup (4 oz.) crumbled feta or goat cheese or herbed feta cheese
  • 1/4  cup pine nuts or chopped pistachios, toasted


Makes 4 servings.

  1. 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.)
  2. In large bowl, combine spinach and beets.  Add dressing; toss well to coat.  Transfer mixture to four serving plates; top with shrimp, cheese and pine nuts.



Recipe prepared with shrimp that have not been treated with seawater or brine solutions which increase sodium content. 1/3 cup bottled Italian salad dressing plus 1/2 teaspoon dried tarragon or basil may replace the salad dressing.

Nutrition Information

Nutrition information per serving (1/4 of recipe): 390 calories; 34g protein; 16g carbohydrate; 22g fat; 580mg sodium; 240mg cholesterol; 2g fiber; 3mg iron; 0.08mg thiamin; 5466IU vitamin A; 16mg vitamin C.