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Strawberry, Shrimp and Feta Salad
Crispy butter lettuce and watercress are gently tossed with the sweetness of strawberries and rich taste and texture of feta cheese.
1/3 cup thinly sliced red onion
3/4 pound peeled and deveined raw shrimp
2 cups (about 10 ounces) fresh California strawberries, stemmed and quartered
8 cups mixed salad greens, such as butter lettuce and watercress
4 ounces crumbled feta cheese
1 small cucumber, sliced (about 24 slices)
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons water
1 tablespoon chopped shallots
1/2 teaspoon salt
1/4 teaspoon black pepper
Prep time: 10 minutes Cook time: 5 minutes To make salad: In small bowl, toss onion with 1 tablespoon of the vinaigrette; set aside. Over gas or charcoal grill or in grill pan on stove top, grill shrimp 5 minutes, turning once, or until pink and cooked through. In another small bowl, toss strawberries with 1 tablespoon of the vinaigrette. In large bowl, toss greens and onion with enough of the remaining vinaigrette to coat lightly. Divide among 4 chilled salad plates and arrange strawberries and shrimp on top of greens. Sprinkle with cheese and garnish with slices of cucumber, equally divided. To make vinaigrette: In small bowl, whisk together ingredients for vinaigrette. Tips: For a variation, substitute shredded smoked chicken for the shrimp. Pre-cooked, shelled shrimp may be substituted for grilled shrimp.
Nutrition Information Per Serving: 304 calories; 17 g fat; 192 mg cholesterol; 808 mg sodium; 15 g carbohydrate; 5 g fiber; 25 g protein
Makes 4 servings.
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