Mediterranean Seafood Salad Recipes

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MEDITERRANEAN MEDLEY SALAD



Mediterranean Medley Salad image

This refreshing alternative to pasta salad is perfect for casual summer luncheons. "You can serve it as a main dish with the tuna...or without it for a nice rice side," suggests Merwyn Garbini of Tucson, Arizona. "Sometimes, I substitute reduced-fat mayonnaise for the olive-oil".

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 19

2 cups cooked brown rice
1 can (6 ounces) light water-packed tuna, drained and flaked
1/2 cup sliced ripe olives
1/2 cup sliced celery
1/2 cup frozen peas, thawed
1 medium tomato, diced
1/2 cup chopped green pepper
1/4 cup thinly sliced radishes
1/4 cup sliced green onions
1/4 cup grated carrots
LEMON HERB SALAD DRESSING:
2 tablespoons olive oil
2 tablespoons water
2 tablespoons lemon juice
1 tablespoon Italian seasoning
1 teaspoon sugar
1/2 teaspoon salt
1 garlic clove, minced
1/4 teaspoon lemon-pepper seasoning

Steps:

  • In a large bowl, combine the first 10 ingredients. In a jar with a tight-fitting lid, combine salad dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour.,

Nutrition Facts : Calories 284 calories, Fat 11g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 669mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

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

MEDITERRANEAN SHRIMP ORZO SALAD



Mediterranean Shrimp Orzo Salad image

This pretty crowd-pleaser always stands out on the buffet table. With plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, it's a tasty change of pace from pasta salads. I serve it with a from-scratch vinaigrette. -Ginger Johnson, Pottstown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) orzo pasta
3/4 pound peeled and deveined cooked shrimp (31-40 per pound)
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
1 cup finely chopped green pepper
1 cup finely chopped sweet red pepper
3/4 cup finely chopped red onion
1/2 cup pitted Greek olives
1/2 cup minced fresh parsley
1/3 cup chopped fresh dill
3/4 cup Greek vinaigrette

Steps:

  • Cook orzo according to package directions. Drain; rinse with cold water and drain well., In a large bowl, combine orzo, shrimp, vegetables, olives and herbs. Add vinaigrette; toss to coat. Refrigerate, covered, until serving.

Nutrition Facts : Calories 397 calories, Fat 12g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 574mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein.

FAVORITE MEDITERRANEAN SALAD



Favorite Mediterranean Salad image

Got a crowd coming over for a backyard barbecue? This crisp, big-batch Mediterranean salad recipe makes a great accompaniment to any main dish you fix on the grill. -Pat Stevens, Granbury, Texas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 28 servings (3/4 cup each).

Number Of Ingredients 14

18 cups torn romaine (about 2 large bunches)
1 medium cucumber, sliced
1 cup crumbled feta cheese
1 cup cherry tomatoes, quartered
1 small red onion, thinly sliced
1/2 cup julienned roasted sweet red peppers
1/2 cup pitted Greek olives, halved
DRESSING:
2/3 cup olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a very large salad bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 69 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 117mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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