TROPICAL SHRIMP SPINACH SALAD
This salad is so light and refreshing. Perfect for a warm summer's day, and hearty enough for a dinner meal as well. You will feel yourself transported to a tropical setting as you indulge in this yummy salad!
Provided by MISSYLYNMITZ
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
- Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
- To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.
Nutrition Facts : Calories 698.2 calories, Carbohydrate 32.9 g, Cholesterol 243.7 mg, Fat 49.5 g, Fiber 6.4 g, Protein 34.4 g, SaturatedFat 19.1 g, Sodium 499 mg, Sugar 21.5 g
SPINACH SALAD WITH GRILLED MEDITERRANEAN VEGETABLES
Provided by Danny Boome
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place all vegetables in a large mixing bowl. Add 1/4 cup oil and season with salt and pepper, to taste. Toss well making sure each vegetable gets covered with oil. Place a grill pan over medium heat. Once heated, place your vegetables on grill and cook accordingly: grill mushrooms about 5 minutes per side; peppers and squash about 3 minutes per side.
- Once all the vegetables are grilled place them in a large serving bowl to slightly cool. Dice and add feta cheese, pitted olives, spinach and basil leaves. Gently toss to mix well and drizzle more oil, to taste, if necessary and serve.
SPINACH SALAD WITH SHRIMP
It's effortless to eat healthy when you have a mouthwatering salad like this. You won't need anything else for a balanced meal.-Jacqueline Wilson, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 14 servings.
Number Of Ingredients 7
Steps:
- In a large salad bowl, combine the spinach, mushrooms, avocado, oranges, shrimp and sunflower kernels. Drizzle with dressing; serve immediately.
Nutrition Facts : Calories 149 calories, Fat 10g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 159mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.
SHRIMP, TOMATO AND FETA SALAD
Provided by Anne Burrell
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
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!
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.
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
GREEK-STYLE SHRIMP SALAD ON A BED OF BABY SPINACH
Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in a this salad. Thread the shrimp onto skewers, and so they'll grill up moist yet attractively spotty brown, sprinkle them with a little sugar when seasoning them with salt and pepper.
Provided by USA WEEKEND columnist Pam Anderson
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Yield 4
Number Of Ingredients 11
Steps:
- Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.
- Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.
- Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)
- When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.
Nutrition Facts : Calories 422.6 calories, Carbohydrate 12.6 g, Cholesterol 200.6 mg, Fat 28.2 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 7.7 g, Sodium 853.4 mg, Sugar 6.3 g
WILTED SPINACH SALAD WITH WARM FETA DRESSING
Provided by Bon Appétit Test Kitchen
Categories Salad Onion Appetizer Christmas Thanksgiving Vegetarian Quick & Easy High Fiber Feta Spinach Fall Winter Healthy Christmas Eve Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Place spinach in large bowl. Heat 2 tablespoons oil in heavy large skillet over high heat. Add onion; sauté until brown and softened, about 7 minutes. Transfer to bowl with spinach; remove skillet from heat. Add remaining 3 tablespoons oil and cheese to skillet. Stir to melt cheese slightly, about 1 minute. Stir in vinegar. Season to taste with salt and pepper. Pour over spinach; toss to coat and wilt slightly.
SPINACH SALAD WITH GRILLED EGGPLANT AND FETA
Provided by Chris Schlesinger
Categories Salad Appetizer Vegetarian Quick & Easy Backyard BBQ Feta Eggplant Spinach Grill Grill/Barbecue Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4 (main course) or 8 (first course or side dish)
Number Of Ingredients 8
Steps:
- Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
- Whisk together oil, lemon juice, garlic, marjoram, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
- Brush both sides of eggplant slices with some of dressing. Season with 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill eggplant, covered only if using a gas grill, turning occasionally, until tender, 12 to 15 minutes total. Cut into pieces.
- Toss spinach with enough dressing to coat and season with salt and pepper. Add eggplant, feta, and pine nuts and toss again.
SPINACH SALAD WITH SHRIMP AND FETA
Make and share this Spinach Salad With Shrimp and Feta recipe from Food.com.
Provided by bricookie55
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium skillet, heat 3 tablespoons olive oil over medium-high heat. Add shrimp and stir-fry until opaque, 2 to 3 minutes.
- In a medium bowl, whisk together the shallot, vinegar, mustard, and honey. Season with salt and pepper.
- Pour in the remaining 1/4 cup olive oil in a slow stream, whisking constantly until thick. Using a slotted spoon, transfer the cooked shrimp to the dressing and toss to coat. Season to taste with salt and pepper.
- Arrange the spinach on a platter or individual plates. Place warm shrimp on top and drizzle with remaining dressing. Scatter feta cheese on top.
Nutrition Facts : Calories 405.6, Fat 29.2, SaturatedFat 6.4, Cholesterol 237.6, Sodium 551.1, Carbohydrate 8.3, Fiber 1.4, Sugar 5.4, Protein 28.3
SHRIMP 'N' SCALLOPS TROPICAL SALAD
A fruity dressing zip drapes this zippy salad from Jackie Pressinger of Stuart, Florida. Served on a bed of greens, the scrumptious combination of grilled seafood, veggies and macadamia nuts is the perfect way to celebrate a special summer occasion.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings.
Number Of Ingredients 18
Steps:
- Place the first 8 ingredients in a blender. Cover and process until blended; set aside. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between 2 serving plates. , In a small bowl, combine oil and jerk seasoning. Thread shrimp and scallops onto 2 metal or soaked wooden skewers; brush with oil mixture. , Grill skewers, covered, over medium heat until shrimp turn pink and scallops are firm and opaque, 2-3 minutes on each side. Place on salads; drizzle with dressing.
Nutrition Facts : Calories 413 calories, Fat 32g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 523mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 5g fiber), Protein 19g protein.
TROPICAL SPINACH SALAD WITH GRILLED SHRIMP & FETA
Ridiculously easy with big flavor. Citrus vinaigrette and salty feta cheese bring it all together. A Mark Bittman recipe.
Provided by gailanng
Categories Strawberry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To make the citrus vinaigrette, combine zests, juices, 1/4 cup olive oil and honey in a small jar. Shake to combine and season to taste.
- Heat a grill pan over medium-high heat. Toss shrimp with remaining 1 tablespoon olive oil and season with salt and pepper. Grill for 2 - 3 minutes on each side, until opaque. Set aside.
- In a large bowl, combine strawberries, pineapple, onion, serrano peppers and basil. Season to taste.
- Place spinach in a large serving bowl or platter. Add fruit mixture, shrimp, feta, and toss with citrus vinaigrette.
Nutrition Facts : Calories 380.7, Fat 19.2, SaturatedFat 4.9, Cholesterol 123.8, Sodium 751.4, Carbohydrate 38.8, Fiber 6.1, Sugar 25.3, Protein 18.3
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- In a medium skillet, heat 3 tablespoons olive oil over medium-high heat. Add the shrimp and stir-fry until opaque, 2 to 3 minutes.
- In a medium bowl, whisk together the shallot, vinegar, mustard and honey; season with salt and pepper. Pour in the remaining 1/4 cup olive oil in a slow stream, whisking constantly until thick. Using a slotted spoon, transfer the cooked shrimp to the dressing and toss to coat. Season to taste with salt and pepper.
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