Description
The addition of shrimp is a nice twist on the traditional Greek salad. Enjoy this healthy and easy weeknight meal!
Ingredients
- FOR THE DRESSING:
- ½ cups Olive Oil
- ½ cups Red Wine Vinegar
- 1 Tablespoon Lemon Juice
- 1 clove Minced Garlic
- 1 Tablespoon Minced Onion
- 2 teaspoons Dried Oregano
- 1 teaspoon Dried Basil
- 1 teaspoon Salt
- ½ teaspoons Ground Pepper
- FOR THE SALAD:
- 2 bunches Hearts Of Romaine
- ½ whole Cucumber
- ½ pints Cherry Tomatoes
- 1 whole Red Pepper, Stem And Seeds Removed
- ½ whole Red Onion
- ½ cups Feta Cheese
- 1 pound Shrimp, Shelled And Deveined
- 2 teaspoons Cavender's Seasoning
- Salt And Pepper, to taste
- 2 teaspoons Olive Oil
- FOR THE DRESSING:
- ½ cups Olive Oil
- ½ cups Red Wine Vinegar
- 1 Tablespoon Lemon Juice
- 1 clove Minced Garlic
- 1 Tablespoon Minced Onion
- 2 teaspoons Dried Oregano
- 1 teaspoon Dried Basil
- 1 teaspoon Salt
- ½ teaspoons Ground Pepper
- FOR THE SALAD:
- 2 bunches Hearts Of Romaine
- ½ whole Cucumber
- ½ pints Cherry Tomatoes
- 1 whole Red Pepper, Stem And Seeds Removed
- ½ whole Red Onion
- ½ cups Feta Cheese
- 1 pound Shrimp, Shelled And Deveined
- 2 teaspoons Cavender's Seasoning
- Salt And Pepper, to taste
- 2 teaspoons Olive Oil
Preparation
Start by making the dressing. In a small bowl whisk together olive oil, red wine vinegar, lemon juice, garlic, onion, oregano, basil, salt and pepper. Set aside.
Chop all of the vegetables into bite-sized pieces.
Sprinkle shrimp with Cavender’s seasoning, and salt and pepper. Heat the olive oil in a skillet over medium-high heat. Add shrimp and sauté until cooked through and pink. This will take less than 5 minutes.
Assemble salad, drizzle dressing on top and enjoy!
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