Mediterranean Shrimp Salad

2 Reviews
ADD YOUR REVIEW
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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Ratings & Reviews

Pcoxnc's Review

Judy98
July 06, 2014
I make this salad every summer at least 4 times! It is quick and easy! My husband loves it! Never had the dressing come out too thick. But you must like olives.

Judy98's Review

Pcoxnc
August 04, 2013
This was good and very easy. Dressing a little thick but used white wine vinegar and olive oil to thin it.
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