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Green Salad with Shrimp, Beets, Glazed Pecans and Goat Cheese
5 from 6 votes

Green Salad with Shrimp, Beets, Glazed Pecans and Goat Cheese

Sweet glazed pecans, roasted beets and goat cheese are added to fresh grilled shrimp over fresh spring lettuces to create a healthy meal in one bowl.

Course: Salad, Dinner, Others
Cuisine: American, Vegetarian

Ingredients

  • For the Salad
  • 6 cups spring mix lettuce
  • 12 Shrimp shelled and deveined with tails removed, large
  • 1 tablespoon extra virgin olive oil
  • salt Kosher salt and freshly ground
  • black pepper Kosher salt and freshly ground
  • ½ lemon
  • 1 DeLallo Tangy Salad Savors , marinated beets, sweet pecans and goat cheese
  • OR
  • ½ cup beets marinated
  • ¼ cup pecans glazed
  • 2 tablespoons goat cheese
  • For the Dressing
  • ⅓ cup extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey or sugar
  • 2 tablespoons golden balsamic vinegar
  • 1 tablespoon shallot minced

Instructions

    Cup of Yum
  1. Heat a large skillet over medium high heat. In a small bowl, add the shrimp and drizzle with 1 tablespoon of olive oil and season with kosher salt and freshly ground black pepper. Cook the shrimp for 2-3 minutes undisturbed on each side or until golden. Transfer to a bowl and squeeze the lemon over the shrimp and toss.
  2. Place the lettuces in a large bowl and top with the shrimp, beets, glazed pecans and sprinkle with the goat cheese. Drizzle with the dressing and serve.
  3. For the Dressing
  4. Add all of the ingredients to a bowl or a small jar fitted with a lid. Whisk well or shake well. Store in the refrigerator until ready to use.