Mediterranean Potato Salad With Shrimp And Feta Recipes

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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 CHOPPED SALAD WITH SHRIMP AND CHICKPEAS



Mediterranean Chopped Salad With Shrimp and Chickpeas image

This is a wonderful salad that will become one of your favorites! I like to make a meal out of it. This doesn't call for tomatoes, but you could put them in if you wish, and you can use red onion rather than the sweet onion. I like to use lemon juice with the olive oil occasionally. This is a very refreshing salad, great for before meals, or a quick lunch.

Provided by FLUFFSTER

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 head romaine lettuce, cut crosswise into thin strips (8 cups)
1 lb cooked peeled and deveined medium shrimp, cut in half crosswise
1/2 English cucumber, chopped
1 (15 1/2 ounce) can chickpeas, rinsed
1/2 medium sweet onion, chopped (such as Vidalia or Walla Walla)
3/4 cup crumbled feta (about 3 ounces)
1/2 cup pitted kalamata olive, halved
2 cups pita chips, broken into pieces
3 tablespoons olive oil
2 tablespoons red wine vinegar
kosher salt and black pepper, to taste

Steps:

  • In a large bowl, add the lettuce, shrimp, cucumber, chickpeas, onion, Feta, olives, and pita chips to the oil and vinegar.
  • Add 1/4 teaspoon each salt and pepper, and toss.

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