Wintertime salads like this one are every bit in season thanks to the always favorite combo of flavors of sweet glazed pecans, roasted beets and goat cheese that are always ready and available. And when fresh grilled shrimp is a topper, you’ve just made yourself an entire meal in one bowl.
This post is in partnership with DeLallo Foods
I love winter. I love the snow. I love the cocooning and snuggling and general laze winter allows us to justify. And while I’m still obsessively checking my Weather app and welcoming every prediction of snowfall as if it was the first of the season—thanks Punxsutawney Phil—I do have to admit I am missing myself some rays of warm sunshine. Here in Northern Utah the skies have either been weeping with snow, cloudy and gray, or seeped in a valley inversion ever since Christmas. And I have to admit, it’s starting to get to me. I’m not normally one to get the moody blues, not even a tinge of baby blues, but I can tell that missing my source of Vitamin D (Mr. Sunshine) has been messing with my psyche. Lately I’ve been really good at keeping my head down and sort of numbly going through the motions while ignoring a lot of what else is going on around me. So if you haven’t received an e-mail back from me, fear not, you are not alone.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.
Ingredients
- For the Salad
- 6 cups spring mix lettuces
- 12 large shrimp , shelled and deveined with tails removed
- 1 tablespoon extra virgin olive oil
- Kosher salt and freshly ground black pepper
- ½ lemon
- 1 package DeLallo Tangy Salad Savors , marinated beets, sweet pecans and goat cheese
- or
- ½ cup marinated beets
- ¼ cup glazed pecans
- 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 minced shallots
Instructions
- 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.
- 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.
- For the Dressing
- 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.
great Euro to USD conversion rate
I’ve been really good at keeping my head down and sort of numbly going through the motions while ignoring a lot of what else is going on around me. So if you haven’t received an email back from me, fear not, you are not alone.
Great Information,it has lot for stuff which is informative. I will share the post with my friends.
Those who come to read your article will find lots of helpful and informative tips
Though I don’t like salad and always love to eat rich food. But I must try this one. It looks very tasty to me.
This is so my kind of salad! Fresh and up-beat! loving it!
Stay at home mom Kelly Richards from New York after resigning from her full time job managed to average from $6000-$8000 a month from freelancing at home… This is how she done
,,,,,,,,,,,,,,, http://www.jobnews80.com
I think pecans + goat cheese is one of the best combinations in a salad. Thanks for the recipe!
Hello, dream lunch! I need this salad in my life!
I’m with you Laura, if there’s a beet on a salad, I’m going to eat it :)
Yum! Looks so healthy!
Kari
http://sweetteasweetie.com/
That’s the way I like my lunches, healthy and easy. Thanks Kari.
Yummy!
Thanks Arthur, it is indeed.