Mediterranean Shrimp Salad In A Jar Recipes

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MEDITERRANEAN SHRIMP SALAD IN A JAR



Mediterranean Shrimp Salad in a Jar image

This Greek salad to go is packed with so much freshness, it instantly brightens up your day. Just layer it all in a jar and pack it up-then serve and enjoy. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 12

3/4 cup uncooked orzo pasta
3/4 cup Greek vinaigrette
1/2 cup minced fresh parsley
1/3 cup chopped fresh dill
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 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 small red onion, thinly sliced
1/2 cup pitted Greek olives, sliced
1/2 cup crumbled feta cheese
8 cups fresh arugula

Steps:

  • Cook orzo according to package directions. Drain; rinse with cold water and drain well. Combine orzo with Greek vinaigrette and herbs., In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: orzo mixture, shrimp, artichokes, red pepper, green pepper, red onion, Greek olives, feta cheese and arugula. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.

Nutrition Facts : Calories 548 calories, Fat 26g fat (5g saturated fat), Cholesterol 137mg cholesterol, Sodium 1287mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 4g fiber), Protein 29g protein.

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 RICE SALAD WITH SHRIMP



Mediterranean Rice Salad With Shrimp image

Make and share this Mediterranean Rice Salad With Shrimp recipe from Food.com.

Provided by evelynathens

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 cups arborio rice or 1 1/4 cups long-grain white rice
1/4 cup fresh lemon juice
3/4 lb shrimp, shelled and deveined
4 -5 tablespoons extra virgin olive oil
4 ripe tomatoes, seeded and diced
1 large fennel bulb, halved,cored and cut into ¼ inch dice
4 scallions, thinly sliced
1/4 cup chopped fresh dill
1 clove garlic, minced
crushed red pepper flakes (optional)

Steps:

  • In a large saucepan, bring 10 cups of water to a boil.
  • Stir in 1 tblsp salt.
  • Add the rice and cook uncovered over medium heat until al dente, about 15 minutes.
  • Drain in a colander, rinse with cold water and drain again.
  • Place the rice in a large serving bowl.
  • Bring a saucepan of salted water to a boil and stir in 1 tblsp of the lemon juice.
  • Add the shrimp and cook until opaque, about 1 ½ minutes.
  • Drain the shrimp.
  • Transfer to a work surface and chop into small pieces.
  • Toss the rice with ¼ cup of th e oil and the remaining 3 tblsps lemon juice.
  • Add the shrimp, tomatoes, fennel, scallions, dill and garlic; toss.
  • Add up to 1 tblsp more of oil.
  • Season with salt and crushed red pepper.
  • Let stand for at least 20 minutes before serving.

FARMER'S FRIDGE MEDITERRANEAN SALAD - MASON JAR RECIPE - (4.4/5)



Farmer's Fridge Mediterranean Salad - Mason Jar Recipe - (4.4/5) image

Provided by á-4084

Number Of Ingredients 19

DRESSING:
1/2 cup red wine vinegar
3 ounces water
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
6 ounces olive oil
SALAD:
1 artichoke heart (canned), quartered
2 grape tomatoes, halved
1/4 cup English cucumbers, quartered and thinly sliced
1/4 cup canned cannellini beans
1 tablespoon Parmigianno-Reggiano, grated
2 tablespoons Kalamata olives, sliced
1 1/2 cup mixed greens
1 tablespoon roasted pine nuts

Steps:

  • For the dressing: Whisk together the vinegar, water, honey, mustard, salt, pepper, oregano, and basil in a medium bowl. While you are still whisking, slowly pour in the olive oil. Dressing can be stored in a 2-ounce air-tight container on top of the salad. For the salad: Layer the quartered artichokes followed by the tomatoes, cucumbers, beans, cheese, olives, greens, and pine nuts. Toss with the dressing when ready to eat.

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