Greek Shrimp Salad
8 ounce package frozen, peeled, cooked shrimp
cups torn romaine
cups torn iceberg or leaf lettuce
small tomatoes, chopped (1 cup)
cup crumbled feta cheese (3 ounces)
green onions, sliced (1/4 cup)
cup sliced pitted ripe olives
cup olive oil or salad oil
cup white wine vinegar
teaspoon garlic powder
2 ounce can anchovy fillets, drained (optional)
- Thaw shrimp. Set aside.
- In a large bowl toss together romaine and iceberg or leaf lettuce. Arrange greens on four individual salad plates. Top with shrimp, tomatoes, feta cheese, green onions, and olives.
- For dressing, in a screw-top jar, combine olive oil or salad oil, vinegar, oregano, garlic powder, and pepper. Cover and shake well to mix. Pour dressing over salads. Top with the anchovy fillets, if desired. Makes 4 servings.
Nutrition Facts(Greek Shrimp Salad)
- Per serving:
- 310 kcal cal.,
- 25 g fat
- (6 g sat. fat,
- 130 mg chol.,
- 423 mg sodium,
- 7 g carb.,
- 17 g pro.
- Percent Daily Values are based on a 2,000 calorie diet