Mediterranean Shrimp Salad

Mediterranean Shrimp Salad Recipe
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)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

July 2000
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