Make this delightful, shrimp salad for a special treat

This week our guest blogger brings you a shrimp salad with beets and feta. This salad is great for end of the summer outdoor gathering, or special treat anytime. In a word (or two) all this dish is picnic perfect!

Reesa at Momma lew’s blog says, “Pairing shrimp, beets, and feta was not a combination she would have thought of, but boy was she surprised.”

Be sure to stop over at Momma Lew’s blog to visit Reesa and see her other amazing recipes and enter the “Savor the summer” sweepstakes to win a gift card and prize package of Aunt Nellies products.

Shrimp salad with beets and Feta

Author: Aunt Nellie’s Beets

Recipe type: Salad

Prep time:  25 mins

Total time:  25 mins

Serves: 4

This delicious salad is perfect for a picnic or workday lunch.

Ingredients

• 3 tablespoons olive or vegetable oil
• 2 tablespoons tarragon or white wine vinegar
• 2 teaspoons Dijon mustard
• ½ teaspoon each dried tarragon or basil and minced garlic
• ¼ 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
• ¼ cup pine nuts or chopped pistachios, toasted

Instructions

1. For the salad dressing, combine oil, vinegar, mustard, tarragon, garlic, salt and pepper in a jar with a tight fitting lid. Shake well. (Dressing may be prepared and refrigerated up to 3 days before serving)
2. In a 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.

Summer will soon be a pleasant memory, but you can hang on to summer a bit longer with this summer fresh shrimp salad recipe. Make it for all your fall tailgate parties, and more.  It also makes a great lunch!  Be sure to join us again for more fantastic dinner easy recipes!

Note:  The author acknowledges that his is a sponsored recipe on behalf of Aunt Nellie’s beets and all opinions are her own and not influenced in any way.