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Mediterranean Shrimp Salad

Randy Mayor
Yield 4 servings (serving size: 2 cups greens, 3/4 cup shrimp mixture, 1/4 cup tomato, 1 tablespoon parsley, and 2 ounces bread)

Ingredients

  • 1/2 cup chopped pitted green olives
  • 1/4 cup basil leaves
  • 3 tablespoons finely chopped red onion
  • 3 tablespoons fresh lemon juice
  • 1 1/2 tablespoons olive oil
  • 1 pound small shrimp, cooked and peeled
  • 8 cups mixed salad greens
  • 1 cup diced plum tomato
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 teaspoon freshly ground black pepper
  • 1 (8-ounce) loaf French bread, sliced

Nutrition Information

  • calories 363
  • caloriesfromfat 24 %
  • fat 9.6 g
  • satfat 1.6 g
  • monofat 5.6 g
  • polyfat 1.6 g
  • protein 31.5 g
  • carbohydrate 37.5 g
  • fiber 5.2 g
  • cholesterol 221 mg
  • iron 7.5 mg
  • sodium 767 mg
  • calcium 160 mg

How to Make It

  1. Place first 5 ingredients in a blender or food processor, and pulse several times or until well-blended. Place 1/2 cup olive mixture in a large bowl; add shrimp, and toss to coat. Add remaining olive mixture to salad greens; toss to coat. Divide greens evenly among 4 plates, and top with shrimp mixture and tomato. Sprinkle with parsley and pepper. Serve with bread.