Greek Shrimp Salad
Anchovies are small saltwater fish noted for their intense flavor. Most folks either love them or hate them. It's your choice--but a Greek cook most likely would add them.
Ingredients
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1 8-ounce package frozen, peeled, cooked shrimp
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4 cups torn romaine
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2 cups torn iceberg or leaf lettuce
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2 small tomatoes, chopped (1 cup)
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3/4 cup crumbled feta cheese (3 ounces)
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2 green onions, sliced (1/4 cup)
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1/4 cup sliced pitted ripe olives
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1/3 cup olive oil or salad oil
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1/3 cup white wine vinegar
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2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
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1/8 teaspoon garlic powder
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1/8 teaspoon pepper
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1 2-ounce can anchovy fillets, drained (optional)
Directions
1.
Thaw shrimp. Set aside.
2.
In a large bowl toss together romaine and iceberg or leaf lettuce. Arrange greens on four individual salad plates. Top with shrimp, tomatoes, feta cheese, green onions, and olives.
3.
For dressing, in a screw-top jar, combine olive oil or salad oil, vinegar, oregano, garlic powder, and pepper. Cover and shake well to mix. Pour dressing over salads. Top with the anchovy fillets, if desired. Makes 4 servings.
Nutrition information
Calories 310, Total Fat 25 g, Saturated Fat 6 g, Cholesterol 130 mg, Sodium 423 mg, Carbohydrate 7 g, Protein 17 g.
Percent Daily Values are based on a 2,000 calorie diet
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