Post by Tim Wescott on Jun 25, 2004 12:01:43 GMT -5
Greek Salad With Shrimp
(Preparation and cooking time 25 minutes)
4 quarts water
1« pounds large shrimp, peeled and deveined
6 cups torn romaine lettuce leaves
1« cups halved cherry tomatoes
1 cup (¬-inch-thick) slices red onion, separated into rings
1 cup cucumber, halved lengthwise and cut into ¬-inch slices
1 tablespoon chopped fresh flat-leaf parsley
3 tablespoons red wine vinegar
2 teaspoon Dijon mustard
1 teaspoon extra-virgin olive oil
â teaspoon dried oregano
salt
black pepper
2 garlic cloves, minced
« cup (2 ounces) crumbled feta cheese
8 Kalamata olives, pitted and halved
4 pepperoncini peppers
Bring water to a boil in a large saucepan. Add shrimp; cook for 2 minutes or until done. Drain and rinse with cold water. Place shrimp in a bowl, cover and chill.
Place lettuce, tomatoes, onion and cucumber in a large bowl; toss to combine. To make dressing, combine parsley, vinegar, mustard, oil, oregano, salt, pepper and garlic, stirring with a whisk. Spoon 1 tablespoon dressing over shrimp; toss to combine.
Add shrimp mixture and remaining dressing to lettuce mixture; toss gently to coat. Spoon about 2â cups salad onto each of 4 plates. Top each serving with 2 tablespoons cheese, 4 olive halves, and 1 pepperoncini pepper.
Makes 4 servings.
Nutrition information per serving:
296 cal.
9.8 g fat (3.2 g saturated)
39.4 g pro.
12.1 g carbo.
3.2 g fiber
271 mg chol.
849 mg sodium.
(Preparation and cooking time 25 minutes)
4 quarts water
1« pounds large shrimp, peeled and deveined
6 cups torn romaine lettuce leaves
1« cups halved cherry tomatoes
1 cup (¬-inch-thick) slices red onion, separated into rings
1 cup cucumber, halved lengthwise and cut into ¬-inch slices
1 tablespoon chopped fresh flat-leaf parsley
3 tablespoons red wine vinegar
2 teaspoon Dijon mustard
1 teaspoon extra-virgin olive oil
â teaspoon dried oregano
salt
black pepper
2 garlic cloves, minced
« cup (2 ounces) crumbled feta cheese
8 Kalamata olives, pitted and halved
4 pepperoncini peppers
Bring water to a boil in a large saucepan. Add shrimp; cook for 2 minutes or until done. Drain and rinse with cold water. Place shrimp in a bowl, cover and chill.
Place lettuce, tomatoes, onion and cucumber in a large bowl; toss to combine. To make dressing, combine parsley, vinegar, mustard, oil, oregano, salt, pepper and garlic, stirring with a whisk. Spoon 1 tablespoon dressing over shrimp; toss to combine.
Add shrimp mixture and remaining dressing to lettuce mixture; toss gently to coat. Spoon about 2â cups salad onto each of 4 plates. Top each serving with 2 tablespoons cheese, 4 olive halves, and 1 pepperoncini pepper.
Makes 4 servings.
Nutrition information per serving:
296 cal.
9.8 g fat (3.2 g saturated)
39.4 g pro.
12.1 g carbo.
3.2 g fiber
271 mg chol.
849 mg sodium.