Green Salad With Shrimp And Feta Recipes

GRILLED SHRIMP AND FETA SALAD

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.

GREEK SHRIMP SALAD WITH FETA

Steps:

• Cook pasta as directed on package, omitting salt; drain. Toss with onions, cheese and 1/2 cup dressing.
• Add shrimp, cucumbers and tomatoes; toss lightly. Sprinkle with parsley. Refrigerate 1 hour. Toss with remaining dressing just before serving.

FESTIVE TOSSED SALAD WITH FETA

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, water and salad dressing mix; shake well. In a large salad bowl, combine the greens, tomatoes, onion, cheese and cranberries. Serve with dressing.

GREAT GREEN SALAD

Steps:

• In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic. Add the avocado, and stir to coat with the dressing.
• Just before serving, add the salad greens, and toss to coat with dressing. Sprinkle sliced almonds and feta cheese over the top.

GREEN BEAN AND FETA SALAD

Steps:

• Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
• For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!

GREEN SALAD WITH SHRIMP AND FETA

Steps:

• For dressing, combine oil, vinegar, lemon juice, rosemary, salt and pepper in a small jar with a tight-fitting lid; cover and shake to combine.
• Dressing can be made several days in advance and refrigerated, shake well before using.
• Combine remaining ingredients in a large salad bowl; chill until serving time.
• To serve, add dressing and toss lightly to combine.
• Add additional freshly ground pepper to taste.

GREEN LETTUCE SALAD WITH SHRIMP AND FETA

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.

SHRIMP, TOMATO AND FETA SALAD

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 & FETA SALAD

Steps:

• Combine all ingredients except dressing in large bowl.
• Add dressing; toss to coat.

GREEN SALAD WITH SHRIMP AND WINE VINAIGRETTE

Steps:

• With a sharp knife, level the bottom of each artichoke and cut 1 in. from the top. With kitchen scissors, snip off tips of outer leaves. Place in a steamer baske in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until leaves near the center pull out easily, 20-25 minutes. Add the asparagus, cauliflower and broccoli ; cover and cook until crisp-tender, 3-4 minutes. Drain. With a spoon, carefully remove and discard the fuzzy centers of the artichokes. Thinly slice artichoke hearts., Meanwhile, in a small saucepan, combine wine and 1 shallot. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. In a small bowl, whisk the oil, vinegar, wine mixture, mustard, salt, pepper and remaining shallot; set aside., Place salad greens and watercress on a large platter. Top with the cooked vegetables, shrimp, fennel, red pepper and artichoke slices. Drizzle with dressing and sprinkle with reserved fennel fronds.