Mediterranean Shrimp and Feta Spring Salad

by the Editors of Publications International, Ltd.


Mediterranean Shrimp and Feta Spring Salad Photo
Mediterranean Shrimp and Feta Spring Salad
Yield: Makes 4 servings
Net Carbs 4g
Ingredients:
1
pound large raw shrimp in the shell

1
teaspoon salt

4
cups (6 ounces) baby spinach

2
large plum tomatoes, cored and chopped

2
ounces feta cheese, crumbled

1/4
cup chopped green onions, green and white parts

1/4
cup coarsely chopped pitted kalamata olives

1
tablespoon minced fresh oregano or basil

3
tablespoons extra-virgin olive oil

1
tablespoon red wine vinegar

1
tablespoon small capers

1/2
teaspoon freshly ground black pepper



 
Preparation:
1.
Place shrimp in large saucepan with 1 quart of water. Add salt; bring to simmer over medium-high heat. Simmer 8 to 10 minutes or until shrimp are firm and white. Drain and set aside until cool enough to handle. Peel and cut into bite-size pieces.

2.
Place shrimp in large salad bowl. Add spinach, tomatoes, feta, green onions, olives and oregano. Combine olive oil, vinegar, capers and pepper in small bowl; mix well. Pour over salad and toss gently.



Nutritional Information:
Serving Size: 1-1/2 cups
Sodium 1214 mg
Protein 27 g
Fiber 1 g
Carbohydrate 5 g
Cholesterol 185 mg
Saturated Fat 4 g
Total Fat 17 g
Calories 275


This recipe appears in: Salads

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