Summer Shrimp Chopped Salad w/ Feta Vinagarette

This is a great light meal with a lot of texture for those hot summer days. Great paired with a nice Pinot Gris or crisp Savigon Blanc. This is a chop salad so you want to make all your pieces the same general size. I do about 1/4-1/2 inch. The amounts on the ingredients are estimates, depending on your preferences.

Yield: 6 servings
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  • 4 cup(s) Fresh beet greens Chopped or slivered
  • 1-2 cup(s) Kale Chopped or slivered
  • 1 can(s) Garbanzo beans or Black-eyed Peas Rinsed and Drained, Chop garbanzos slightly
  • 1-2 pound(s) Cooked Medium Shrimp Peeled and chopped
  • 1 whole(s) cucumber Peeled and chopped
  • 1 cup(s) Carrots Choppped
  • 1/2 cup(s) Green onions Sliced
  • 1 cup(s) Fresh basil leaves Chopped fine
  • 1/4 cup(s) Fresh Flat Leaf Parsley (Italian) Chopped fine
  • Optional
  • 4 ounce(s) Sliced black olives Drained
  • 1 cup(s) Fresh Pole Beans Chopped
  • Feta Vinagarette
  • 3/4 cup(s) Feta cheese Crumbled
  • 2 1/2 tablespoon(s) Vinegar
  • 1 tablespoon(s) Water
  • 1/2 teaspoon(s) dried oregano
  • 1/3 cup(s) olive oil
  • Salt & freshly ground pepper to taste


  1. Add all vegetables and shrimp into large bowl. Toss with dressing.

  2. For dressing:
  3. Put all ingredients in food processor / blender and pulse until smooth.
  4. Be careful that you don't blend too long or your oil will solidify.
August 2013

This recipe is a personal recipe added by cajorg and has not been tested or endorsed by MyRecipes.

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