This healthy dinner salad recipe gets its staying power from protein-packed shrimp and fiber-rich barley. With a simple red-wine vinaigrette, this quick salad makes just one serving but is easy to double or triple. Look for precooked beets with other prepared vegetables in the produce department.

Beet & Shrimp Winter Salad

Serves 1

Serving Size: About 4 1/2 cups salad

Active Time: 15 minutes

Total Time: 15 minutes

For the salad:

2 cups lightly packed arugula

1 cup lightly packed watercress

1 cup cooked beet wedges

1/2 cup zucchini ribbons

1/2 cup thinly sliced fennel

1/2 cup cooked barley

4 ounces cooked, peeled shrimp, tails left on if desired

Fennel fronds for garnish

For the vinaigrette:

2 tablespoons extra-virgin olive oil

1 tablespoon red- or white-wine vinegar

1/2 teaspoon Dijon mustard

1/2 teaspoon minced shallot

1/4 teaspoon ground pepper

1/8 teaspoon salt

Arrange arugula, watercress, beets, zucchini, fennel, barley and shrimp on a large dinner plate.

Whisk oil, vinegar, mustard, shallot, pepper and salt in a small bowl, then drizzle over the salad. Garnish with fennel fronds, if desired.

Recipe notes: To make zucchini ribbons, thinly shave whole zucchini lengthwise with a vegetable peeler.

Recipe nutrition: Per serving: 584 calories; 30 g fat (4 g sat, 22 g mono); 214 mg cholesterol; 47 g carbohydrate; 0 g added sugars; 18 g total sugars; 35 g protein; 9 g fiber; 654 mg sodium; 1506 mg potassium.

Nutrition Bonus: Vitamin C (72 percent daily value), Folate (54 percent dv), Vitamin A (53 percent dv), Calcium (26 percent dv), Iron (24 percent dv)

3 Carbohydrate Serving(s)

Exchanges: 1 1/2 starch, 5 vegetable, 4 lean meat, 5 1/2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)