Green Salad With Shrimp And Feta Recipes

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GREEN LETTUCE SALAD WITH SHRIMP AND FETA



Green Lettuce Salad With Shrimp and Feta image

A nice summery salad with a light vinaigrette dressing that can serve as either a side dish, lunch, or light dinner.

Provided by threeovens

Categories     Greens

Time 15m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 11

1 lb peeled shrimp
1/4 teaspoon salt
2 tablespoons olive oil, divided
2 tablespoons shallots, minced
1 tablespoon sherry wine vinegar
1/4 teaspoon Dijon mustard
1/8 teaspoon fresh ground black pepper
1/4 cup basil leaves
6 cups mixed lettuce greens
1 large peach, cut in thin wedges
1/2 cup feta cheese, crumbled

Steps:

  • Toss shrimp with salt. Heat one tablespoon oil on a grill pan or skillet over medium high heat. Add shrimp in a single layer; do not crowd. Cook about 2 minutes. Turn and cook through about another 2 minutes. Remove from skillet.
  • Combine shallots, sherry vinegar, mustard and pepper in a small bowl. Whisk in olive oil.
  • Toss together basil leaves, lettuces, peach, feta and shrimp. Pour dressing over top and toss to coat.

GRILLED SHRIMP AND FETA SALAD



Grilled Shrimp and Feta Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Number Of Ingredients 9

1 pound large shrimp, peeled and deveined
1/3 cup extra-virgin olive oil, plus more for shrimp
Kosher salt and freshly ground pepper
8 cups baby arugula (about 8 ounces)
1 cup sliced cucumber
1/2 cup pitted kalamata olives
1/4 cup thinly sliced red onion
2 tablespoons fresh lemon juice
8 ounces feta cheese, crumbled, for serving

Steps:

  • 1. Preheat a grill to medium-high heat. Lightly oil the shrimp, then sprinkle with salt and pepper. Grill until just cooked through, 2 to 3 minutes per side.
  • 2. Toss the shrimp, arugula, cucumbers, olives, and onions together in a bowl.
  • 3. Whisk together the lemon juice, 1/3 cup olive oil, and season with salt and pepper. Pour over the salad and toss to coat. Top with the feta cheese.

Nutrition Facts : Calories 520, Fat 39 grams, SaturatedFat 12 grams, Cholesterol 223 milligrams, Sodium 1115 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 33 grams

MEDITERRANEAN SALAD WITH SHRIMP



Mediterranean Salad With Shrimp image

Another light, easy dinner for a hot summer evening. Nice with garlic bread or toasted pita chips and hummus.

Provided by dianegrapegrower

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb large unpeeled shrimp (smaller is fine too)
1 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon hot pepper flakes
6 cups lettuce, torn, romaine is especially nice
2 tomatoes, cut in wedges
1/2 cucumber, peeled and sliced
4 green onions
1 avocado, diced (may not be authentic, but delicious)
1/4 cup pitted black olives, sliced
1 (14 ounce) can garbanzo beans, drained and rinsed
1/4 cup feta cheese, crumbled (optional)
Greek salad dressing

Steps:

  • Thaw shrimp, shell and remove tails. Heat oil in skillet, add garlic and hot pepper flakes. Saute shrimp until opaque. Set aside in serving bowl.
  • Combine all salad ingredients. Toss with dressing (use purchased dressing, or try one of many excellent 'Zaar choices). Serve immediately, topping with shrimp.
  • You may want to reduce the amount of dressing used, or put less salt in if making from scratch - the olives and feta add saltiness.
  • Grilled shrimp are very nice.

Nutrition Facts : Calories 389.4, Fat 15, SaturatedFat 2.2, Cholesterol 172.8, Sodium 563.3, Carbohydrate 35, Fiber 10.1, Sugar 3.4, Protein 30.9

SHRIMP, TOMATO AND FETA SALAD



Shrimp, Tomato and Feta Salad image

Provided by Anne Burrell

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

Extra-virgin olive oil
4 cloves garlic, smashed
1 pound (21/25) shrimp, peeled and deveined
Crushed red pepper
1 pound heirloom tomatoes, cut in various shapes
1/2 pound feta, crumbled
1 pint assorted cherry tomatoes, cut in half
1/2 English cucumber, peeled, seeded and medium diced
1/2 red onion, thinly sliced
1/2 bunch fresh oregano, finely chopped
Red wine vinegar
Kosher salt

Steps:

  • Coat a large saute pan with olive oil. Add 2 cloves garlic and a pinch crushed red pepper and bring to a high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard. Add the shrimp to the pan, sprinkle with salt and saute until the shrimp have turned pink and opaque, 3 to 4 minutes. Remove from the heat and cool. When the shrimp have cooled, cut them in half lengthwise and reserve.
  • Toss together the tomatoes, feta, cucumbers and onions. Smash and finely chop the remaining 2 cloves garlic and add it to the veggies. Add the oregano and a pinch of crushed red pepper. Add in the shrimp and toss to combine. Dress the salad with the vinegar and olive oil and season with salt. Let sit for at least 30 minutes before eating.
  • Mmmmmm...salad!

SHRIMP, GREEN BEAN AND FETA PASTA SALAD



Shrimp, Green Bean and Feta Pasta Salad image

Make and share this Shrimp, Green Bean and Feta Pasta Salad recipe from Food.com.

Provided by WI Cheesehead

Categories     Cheese

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 ounces fresh green beans, trimmed and cut into 1- to 1 1/2-inch pieces
8 ounces dried rotini pasta (or any similar size pasta)
1 lb medium cooked shrimp, peeled and deveined
2 -4 tablespoons chopped fresh dill
2 tablespoons red wine vinegar
1 tablespoon lemon juice
4 ounces crumbled feta cheese
salt
fresh ground black pepper

Steps:

  • Have ready a large bowl of ice water.
  • In pot of boiling salted water, cook green beans until they turn bright green and start to soften.
  • Transfer beans to ice water immediately. When cool, drain them and pat them dry with a clean towel.
  • Meanwhile, prepare pasta according to package directions (cook until al dente.).
  • Drain pasta and rinse with cold water until pasta is completely cool and drain again until free of excess water. Set aside.
  • In large bowl, combine cooked green beans, pasta, shrimp, dill to taste, vinegar, lemon juice, olive oil, feta cheese, salt and pepper to taste.
  • Serve immediately, or cover tightly and refrigerate up to 2 days.

Nutrition Facts : Calories 412.9, Fat 8.5, SaturatedFat 5, Cholesterol 247.8, Sodium 594, Carbohydrate 46.2, Fiber 2.8, Sugar 2.7, Protein 35.9

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