Winter Shrimp Salad

  • 6 c. mixed greens (I used escarole and radicchio, but I like bitter greens)
  • 2 Chioggia beets (you can use red or golden beets instead)
  • 1 large carrot, shredded
  • 1 T. olive oil
  • 1 lb. medium shrimp, peeled & deveined
  • 1 tsp. Turkish seasoning or similar seasoning blend
  • Generous handful of coarsely chopped walnuts
  • Crumbled sharp cheese (I used Bessie's Blend

Arrange the greens in a large serving platter. Set aside.

Peel the beets and slice one into thin slices and arrange along the outside of the serving platter. Shred or spiralize the other beet and sprinkle it over the greens in the serving platter. Sprinkle half of the shredded carrot onto the platter and reserve the other half.

Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink, adding the seasoning near the end of cooking. Remove from the heat and add the walnuts to the skillet and stir to coat with the seasoning and warm through.

Add the crumbled cheese, warm shrimp and walnuts, and the remaining shredded carrots to the serving platter and serve immediately.

  • Yields: 2-3 servings
  • Preparation Time: 20 minutes
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