Greek Shrimp Salad Recipe

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Ingredients:

Serving

1/2 cup plain yogurt
2 tbsp fresh lemon juice
2 tbsp cucumber, peeled, seeded, and finely diced
1 tbsp minced red onion
1 tbsp minced fresh dill leaves
1 tsp minced garlic
pinch cayenne pepper
kosher salt
freshly ground black pepper
1 romaine heart , torn into bite-size pieces
4 cups mixed baby lettuces, washed and dried
1/2 cup each red and yellow bell peppers, cored, seeded, trimmed, and cut into 1-inch cubes
1/2 cup caramelized onions
1/2 cup kalamata olives, pitted
1 small cucumber, peeled, seeded, quartered , cut into 1/2-inch slices
1 cup yellow pear and sweet 100 cherry tomatoes, cut in halves
1/2 cup freshly grated parmesan cheese
1 cup crumbled feta cheese
1 cup greek salad dressing , recipe follows
kosher salt
freshly ground black pepper
16 large shrimp, peeled, deveined , cut in half horizontally, blanched
1/4 cup toasted pine nuts
fresh dill sprigs
2 tbsp extra virgin olive oil
1 large red, yellow, or white onion, (3/4 lb), peeled, trimmed and cut into 3/4-inch dice
2 tbsp balsamic vinegar
kosher salt and freshly ground black pepper
1 tbsp minced fresh dill leaves
1 tbsp minced fresh parsley leaves
1 tbsp minced fresh thyme leaves
1 cup plain yogurt
2 tbsp minced garlic
1/4 cup dijon mustard
1/4 cup red wine vinegar
1/3 cup fresh lemon juice
1/2 tsp kosher salt
1/4 tsp freshly ground white pepper
1 1/2 cups extra virgin olive oil
sugar

Directions:

Salad:
In a medium bowl, whisk together the first 6 ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again.
In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates.
In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.
* To toast pine nuts, place the nuts in a small skillet in a single layer. Over low heat, toast until lightly golden, stirring often to prevent burning. This takes 3 or 4 minutes. Drain on paper towels.
CARAMELIZED ONIONS:
In a 10-inch skillet or saute pan, heat the oil. Add the onion and cook over medium heat, stirring frequently, until lightly browned, about 15 minutes. Add the vinegar and cook 1 minute longer. Season with salt and pepper, to taste.
Cool the onion and transfer to a covered container. Refrigerate and use as needed.
Yield: about 3/4 cup
GREEK SALAD DRESSING:
In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste.
Refrigerate in a covered container. When ready to use, whisk again.
Yield: 2 1/2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2195.76 Kcal (9193 kJ)
Calories from fat	1863.07 Kcal
		% Daily Value*
Total Fat	207.01g	318%
Cholesterol	208.34mg	69%
Sodium	2315.01mg	96%
Potassium	605.62mg	13%
Total Carbs	50.07g	17%
Sugars	16.1g	64%
Dietary Fiber	4.42g	18%
Protein	38.36g	77%
Vitamin C	62.3mg	104%
Vitamin A	0.6mg	20%
Iron	12.7mg	71%
Calcium	564.6mg	56%

Amount Per 100 g
Calories	326.37 Kcal (1366 kJ)
Calories from fat	276.92 Kcal
		% Daily Value*
Total Fat	30.77g	318%
Cholesterol	30.97mg	69%
Sodium	344.1mg	96%
Potassium	90.02mg	13%
Total Carbs	7.44g	17%
Sugars	2.39g	64%
Dietary Fiber	0.66g	18%
Protein	5.7g	77%
Vitamin C	9.3mg	104%
Vitamin A	0.1mg	20%
Iron	1.9mg	71%
Calcium	83.9mg	56%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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