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Greek Shrimp Salad

Ingredients
Serves:
Shrimp Dressing
1/2 cup
plain yogurt
2 tablespoon s
fresh lemon juice
2 tablespoon s
cucumber, peeled, seeded, and finely diced
1 tablespoon
minced red onion
1 tablespoon
minced garlic
Pinch of Cayenne pepper
kosher salt
Freshly ground black pepper
Salad
1
romaine heart, torn into bite-size pieces
4 cup s
mixed baby lettuces washed and dried
1/2 cup
each red and yellow bell peppers cored, seeded, trimmed, and cut into 1-inch cubes
1/2 cup
Caramelized Onions
1/2 cup
Kalamata olives, pitted
1
small cucumber, peeled, seeded, quartered, cut into 1/2- inch slices
1 cup
yellow pear and sweet 100 cherry tomatoes, cut in halves
1/2 cup
Freshly grated Parmesan cheese
1 cup
crumbled feta cheese
1 cup
Greek Salad Dressing
kosher salt
Freshly ground black pepper
16
large shrimp, peeled, deveined, cut in half horizontally, blanched
1/4 cup
toasted pine nuts*
Sprigs of fresh dill
*To toast pine nuts, place the nuts in a small skillet in a single layer. Over low heat, toast until lightly golden, stirring
often to prevent burning. This takes 3 or 4 minutes. Drain on paper towels.
  1. Make the Shrimp dressing: in a medium bowl, whisk together the first six ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container: When ready to use, whisk again.  
  2. In a large mixing bowl , combine the romaine, baby lettuces, bell peppers, onions, olives cucumbers, tomatoes, cheeses, and Greek salad dressing. Toss until blended. Season with salt and pepper. Divide and mound on 4 chilled salad plates.

In a medium school, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.

RATING:
fivestar: 
Average: 4.5 (2 votes)

About this Recipe

With the addition of shrimp this salad goes from the ordinary Greek salad to the extraordinary Greek salad. Now it has all the elements of the Mediterranean from both sea and land. Add some love and it’s even better!

 

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