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Greek Salad with Shrimp

Prep time 25 mins
Yield 8 Servings

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar or rice wine vinegar
  • Salt and pepper
  • 6 tomatoes (about 1 3/4 lb.), chopped
  • 1 pound shelled and deveined cooked shrimp
  • 1 English cucumber, quartered lengthwise and chopped
  • 2 (loosely packed) cups flat-leaf parsley leaves
  • 4 ounces feta or goat cheese coarsely crumbled (about 1/2 cup)

Nutrition Information

  • calories 187
  • fat 11 g
  • satfat 2 g
  • protein 15 g
  • carbohydrate 7 g
  • fiber 2 g
  • cholesterol 123 mg
  • sodium 304 mg

How to Make It

  1. In a serving bowl, whisk together oil and vinegar until emulsified; season generously with salt and pepper.

  2. Gently stir in tomatoes, shrimp and cucumber. (Salad can be made to this point and refrigerated, tightly covered, for up to 2 hours.) Sprinkle salad with parsley leaves and cheese and serve.