Mediterranean Shrimp and Feta Spring Salad
Mediterranean Shrimp and Feta Spring Salad
Net Carbs 4g
Yield
Makes 4 servings
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
- 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.
Nutritional Information
| Serving Size: | 1-1/2 cups |
| Calories | 275 |
| Total Fat | 17 g |
| Saturated Fat | 4 g |
| Cholesterol | 185 mg |
| Carbohydrate | 5 g |
| Fiber | 1 g |
| Protein | 27 g |
| Sodium | 1214 mg |
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