Greek Salad with Shrimp

Greek Salad with Shrimp Recipe
Photography: Howard L. Puckett; Styling: Melanie J. Clarke
Use shredded rotisserie chicken in place of the shrimp, if you'd prefer. For quick suppers, keep a bag of cooked, peeled, and deveined shrimp in the freezer. Set the shrimp in a colander and rinse with cool water to thaw quickly.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 296
Caloriesfromfat 30 %
Fat 9.8 g
Satfat 3.2 g
Monofat 3.6 g
Polyfat 1.8 g
Protein 39.4 g
Carbohydrate 12.1 g
Fiber 3.2 g
Cholesterol 271 mg
Iron 6 mg
Sodium 849 mg
Calcium 219 mg

Ingredients

4 quarts water
1 1/2 pounds large shrimp, peeled and deveined
6 cups torn romaine lettuce
1 1/2 cups halved cherry tomatoes
1 cup (1/4-inch-thick) slices red onion, separated into rings
1 cup cucumber, halved lengthwise and cut into 1/4-inch slices
1 tablespoon chopped fresh flat-leaf parsley
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon extravirgin olive oil
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1/2 cup (2 ounces) crumbled feta cheese
8 kalamata olives, pitted and halved
4 pepperoncini peppers

Preparation

Bring water to a boil in a large saucepan. Add shrimp; cook 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. Combine parsley and next 7 ingredients (parsley through 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 2 3/4 cups salad onto each of 4 plates. Top each serving with 2 tablespoons cheese, 4 olive halves, and 1 pepperoncini pepper.

Ann Taylor Pittman,

Cooking Light

November 2003
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