Mediterranean Shrimp Salad

2 Reviews
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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)
July 2000
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 363
  • Caloriesfromfat 24%
  • Fat 9.6g
  • Satfat 1.6g
  • Monofat 5.6g
  • Polyfat 1.6g
  • Protein 31.5g
  • Carbohydrate 37.5g
  • Fiber 5.2g
  • Cholesterol 221mg
  • Iron 7.5mg
  • Sodium 767mg
  • Calcium 160mg

How to Make It

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.

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