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Beet & Shrimp Winter Salad
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
  • subheading: 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
Steps
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