Greek Salad with Shrimp

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

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Nutritional Information

Amount per serving
  • Calories: 296
  • Calories from fat: 30%
  • Fat: 9.8g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.8g
  • Protein: 39.4g
  • Carbohydrate: 12.1g
  • Fiber: 3.2g
  • Cholesterol: 271mg
  • Iron: 6mg
  • Sodium: 849mg
  • Calcium: 219mg

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

  1. 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.
  2. 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.
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