dish
Cucumber and Shrimp Salad with Feta Vinaigrette

4
Serves
408
Calories
17
Nutrients
16
Vitamins

Ingredients

2 tablespoons red wine vinegar
pinch sugar
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried
2 tablespoons crumbled feta cheese
2 tablespoons extra virgin olive oil
1/4 cup pitted, halved kalamata olives
1/2 small red onion , thinly sliced
1 pound steamed shrimp , peeled and deveined

Cooking Instructions

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

Nutrition Information

Number of Servings: 4
Calories
408
Protein
32 g
Total Carbohydrate
41 g
Dietary Fiber
7 g
Soluble Fiber
2 g
Insoluble Fiber
3 g
Sugar
13 g
Total Fat
13 g
Saturated Fat
2 g
Monounsaturated Fat
8 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
177 mg
Omega-3 Fatty Acid
1 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
30 %
Percent Calories from Carbohydrate
40 %
Percent Calories from Fat
30 %
Vitamin A
452 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
6 mg
Vitamin B6
0 mg
Vitamin B12
1 mcg
Biotin
3 mcg
Vitamin C
92 mg
Vitamin D
173 IU
Folate
123 mcg
Vitamin E
3 IU
Vitamin K
249 mcg
Pantothenic Acid
1 mg
Calcium
237 mg
Iron
7 mg
Phosphorus
360 mg
Potassium
1353 mg
Sodium
565 mg
Zinc
2 mg