July 21, 2010

When it's blistering hot outside, there's really nothing like cool, crisp main-dish salad for dinner.  A couple of nights ago, we enjoyed the Greek Salad with Shrimp from Cooking Light.  It's a great celebration of Greek flavors and a super easy dinner that's perfect for weeknight meals.  The recipe suggests using precooked, frozen shrimp to save time; I did this, but it's more expensive and I don't think the taste measures up to what it would have been had I used fresh shrimp. 

The homemade Dijon vinaigrette is what really makes the salad stand out - it added just enough zing to really dress up the salad, like any dressing should!  Tossing the shrimp in some of the vinaigrette before adding it to the rest of the salad ensures that each shrimp is full of bright flavor.

What are your favorite summer salads?  We'd love to know!

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