It's Night 2 in A Week of Salads at my house!
This is an old standby for us. It's fast, full of veggies, and delicious. Kalamata olives lend saltiness to the dish, while feta lends creaminess. I realize I had feta and kalamatas in my salad last night, but I forgot to defrost chicken for the Chicken and Black Bean Taco Salad. Whoops. Guess I'll be saving that one for tomorrow.
Greek salad is full of my favorite foods. I love those cucumbers. I have an affinity for cucumber skin but most people peel them. Not me :)
Also, there's lettuce under there. I promise.
Shrimp is sauteed in just a tiny bit of olive oil with minced garlic and seasoned with salt and pepper.
Week of Salads is off to a good start with no hungry people thinking ravenously about McDonalds as they nibble on rabbit food.
1 tbsp olive oil
2 garlic cloves, minced
salt and pepper
3/4 lb large shrimp, peeled and deveined
4 cups romaine lettuce, chopped
1 small cucumber, chopped
1 cup cherry tomatoes, halved
1/2 cup feta, crumbled
1/4 cup kalamata olives, halved
4 pepperoncini peppers
3 tbsp red wine vinegar
2 tsp Dijon mustard
1 tsp olive oil
3/4 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1. Heat olive oil over medium-high heat in a large skillet. Add garlic, saute for 1 minute. Sprinkle shrimp with salt and pepper. Add to pan and cook shrimp until they are done, 2-3 minutes. Set aside to cool.
2. Add romaine through pepperoncinis to a large mixing bowl.
3. In a separate small bowl, vigorously whisk vinegar through pepper. Add shrimp to large bowl. Drizzle dressing over salad. Toss to combine. Serve immediately.
|Adapted from Cooking Light|