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Greek-Style Beet Salad
Memorial Day picnic

Prep time: 15 minutes Chill time: 2 hours Makes four servings 1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained 1/4 cup pitted Kalamata olives, halved 1/2 pound medium cooked shrimp, peeled, tails removed 1/2 cup seeded, chopped cucumber 1/4 cup crumbled feta cheese 1 tablespoon snipped fresh dill Prepared vinaigrette dressing

Drain beets well; cut into quarters. Combine beets and olives in medium bowl. Top with combined shrimp and cucumber. Sprinkle with feta; refrigerate, covered, until chilled. To serve, sprinkle with dill, and drizzle with vinaigrette, as desired.