Thursday, May 1, 2014

Chopped Greek Salad with Shrimp

If you like Greek salad and you also like shrimp then this is the salad for you. I used frozen raw shrimp which I thawed in a pot of cold water. I took the tails off and dried them well before cooking. The dressing makes quite a bit so you'll have some left over for another dish.

1 cucumber, chopped
1/2 basket of cherry tomatoes, halved
1/2 cup red onion, finely diced
1 small red pepper, diced
1/2 cup Kalamata olives, sliced
1 avocado, diced
1 T olive oil
12 large shrimp, tails removed
6 oz spinach

2 cloves of garlic, minced
1 t dried oregano
1 t Dijon mustard
2 T apple cider vinegar
2 T red wine vinegar
1/2 cup olive oil
1/2 t salt
pepper to taste

Prepare salad: toss all the vegetables, olives and avocado in medium size bowl. Set aside
Prepare dressing: Mix all dressing ingredients except oil in small bowl then stream in oil and whisk until combined.
Add enough dressing to vegetables in bowl to moisten well. You will have extra dressing-put in fridge to use another time.
Heat medium skillet, add oil--salt and pepper the shrimp then add to pan and cook about 2-3 minutes per side or until shrimp turn opaque and pink. They cook really fast.
Divide the spinach into two bowls, add the dressed vegetables and top with the shrimp.


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