Ratings & Reviews
This recipe is...
rich in veggies
For the vinaigrette:
2 tablespoons red wine vinegar
freshly ground black pepper
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried
2 tablespoons crumbled feta cheese
2 tablespoons extra virgin olive oil
For the salad:
1 cucumber, peeled, halved, seeded and sliced
2 tomatoes, cored and cut into wedges
1/4 cup pitted, halved kalamata olives
1/2 small red onion, thinly sliced
1 pound steamed shrimp, peeled and deveined
salt to taste
2 pieces pita bread, cut into wedges
1. In a mixing bowl, whisk the vinegar, sugar, pepper, oregano and feta cheese together. Slowly whisk in the olive oil.
(This can be made in advance and stored in the refrigerator for up to 5 days.)
2. Combine the cucumber, tomatoes, olives, onion and shrimp in a large mixing bowl. Add the vinaigrette and toss to combine. Season with salt and pepper. (This can be made in advance and stored in the refrigerator for up to 2 days. The salad actually gets better as the vegetables marinate in the vinaigrette for a day or two.) 3. Serve with wedges of pita bread.
Serving Size: about 1/2 cup
Number of Servings: 4
|Fat||13 g||Fiber||7 g|
|Protein||32 g||Saturated Fat||2 g|
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