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Greek Salad with Shrimp

Buy precooked shrimp at the fish counter in the grocery store or in the freezer section. Remember to thaw the shrimp either in the refrigerator overnight or by placing the frozen shrimp under COLD running water.

Prep Time: 15 minutes

Nutrition Facts

Serving Size: 1/4 of recipe

  • Calories 135
  • Carbohydrate 2 g
  • Protein 26 g
  • Fat 2 g
  • Saturated Fat 0.6 g
  • Dietary Fiber 0 g
  • Cholesterol 240 mg
  • Sodium 1075 mg

This Recipe Serves 4

Ingredients

Dressing
¼ cup red wine vinegar
1 Tbsp Olive Oil
1 Tbsp Splenda
2 tsp Dijon Mustard
1 Tbsp chopped fresh oregano
1 garlic clove, minced or grated on a zester
½ tsp salt (optional)
¼ tsp ground black pepper

Salad
10 oz bag Romaine Lettuce
1 red bell pepper, seeded and sliced
1 medium cucumber, medium dice
2 roma tomatoes, seeded and diced
½ small red onion, thinly sliced
2 ounces reduced fat feta cheese, crumbled
8 pitted kalamata olives, chopped
4 oz peeled and deveined cooked shrimp, cold

Instructions

  1. In a large salad bowl, add all of the dressing ingredients and whisk well to combine.
  2. Add the remaining salad ingredients to the bowl and toss well to coat. Divide evenly among 4 bowls.

Note: This recipe has more sodium than our other recipes. If you are following a low-sodium diet, we suggest omitting the feta cheese and replacing the shrimp with grilled chicken breast.

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