Healthy and Light Shrimp Greek Salad

January 11, 2009

Greek Salad with Shrimp from Cooking Light

If you’re like me, you have had your fill of heavy holiday foods. So, why not a healthy salad for dinner? This salad is one of my favorites! It’s inviting, flavorful, colorful, crisp and the ingredients add huge amounts of flavor without adding all of the heavy fat and salt. It’s perfect for anytime of the year, but especially now, when you want something light, but don’t want to sacrifice quality or taste. 

Shrimp Greek Salad

Prep: 25 minutes

Yield: 4 servings


1 1/2  pounds  large shrimp, peeled and deveined and cooked

6  cups  torn romaine lettuce

1 1/2  cups  halved cherry tomatoes

1  cup  (1/4-inch-thick) slices red onion, separated into rings

1  cup  cucumber, halved lengthwise and cut into 1/4-inch slices

1  tablespoon  chopped fresh flat-leaf parsley

3  tablespoons  red wine vinegar

2  teaspoons  Dijon mustard

1  teaspoon  extra-virgin olive oil

3/4  teaspoon  dried oregano

1/4  teaspoon  salt

1/4  teaspoon  black pepper

2  garlic cloves, minced

1/2  cup  (2 ounces) crumbled feta cheese

8  kalamata olives, pitted and halved

4  pepperoncini peppers


1. Place lettuce, tomatoes, onion, and cucumber in a large bowl; toss to combine. Combine parsley and next 7 ingredients (parsley through garlic), stirring with a whisk. Spoon 1 tablespoon dressing over shrimp; toss to combine. Add shrimp mixture and remaining dressing to lettuce mixture; toss gently to coat. Spoon about 2 3/4 cups salad onto each of 4 plates. Top each serving with 2 tablespoons cheese, 4 olive halves, and 1 pepperoncini pepper.


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