Greek Shrimp Salad

Serve this colorful salad in a large glass bowl, spooned on a lettuce leaf or tomato slices, or even wrapped up in a flour tortilla.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 235
  • Fat: 11.6g
  • Saturated fat: 2.1g
  • Protein: 25.4g
  • Carbohydrate: 7.5g
  • Cholesterol: 175mg
  • Iron: 3.1mg
  • Sodium: 453mg
  • Calories from fat: 44%
  • Fiber: 1.2g
  • Calcium: 93mg


  • 6 cups water
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1/4 cup white wine vinegar
  • 3 tablespoons olive oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 small garlic clove, minced
  • 1 1/2 cups chopped yellow bell pepper
  • 1 cup halved grape tomatoes
  • 1 cup chopped English cucumber
  • 1/2 cup chopped red onion
  • 1/3 cup (1.3 ounces) crumbled reduced-fat feta cheese
  • 1/4 cup pitted kalamata olives, chopped


  1. Bring 6 cups water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water. Chop; set aside.
  2. . Combine vinegar and next 5 ingredients in a small bowl, stirring with a whisk.
  3. . Combine shrimp, bell pepper, and next 5 ingredients in a large bowl. Pour vinegar mixture over shrimp mixture, and toss gently.
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