Mediterranean Shrimp and Feta Spring Salad the Editors of Publications International, Ltd.
Mediterranean Shrimp and Feta Spring Salad
Net Carbs 4g
Makes 4 servings
|1||pound large raw shrimp in the shell|
|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|
- 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.
- 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.
|Serving Size:||1-1/2 cups|
|Total Fat||17 g|
|Saturated Fat||4 g|
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