Greek Salad with Shrimp

Use shredded rotisserie chicken in place of the shrimp, if you'd prefer. For quick suppers, keep a bag of cooked, peeled, and deveined shrimp in the freezer. Set the shrimp in a colander and rinse with cool water to thaw quickly.

Yield: 4 servings

Ingredients

• 4  quarts water
• 1 1/2  pounds  large shrimp, peeled and deveined
• 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  extravirgin 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

Preparation

Bring water to a boil in a large saucepan. Add shrimp; cook 2 minutes or until done. Drain and rinse with cold water. Place shrimp in a bowl; cover and chill.

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.

Nutritional Information

Calories:

296 (30% from fat)

Fat:

9.8g (sat 3.2g,mono 3.6g,poly 1.8g)

Protein:

39.4g

Carbohydrate:

12.1g

Fiber:

3.2g

Cholesterol:

271mg

Iron:

6mg

Sodium:

849mg

Calcium:

219mg