Serve this dish with a cup of cold gazpacho soup or with sautéed zucchini seasoned with lemon juice and oregano.
Prep Time: 15 minutes
Serving Size: 1 pita
2 cups shredded romaine lettuce
½ small red onion, thinly sliced
½ large cucumber (or 1 small), peeled and sliced
1/3 cup crumbled reduced fat feta cheese
1 tablespoon olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh oregano, chopped
4 whole wheat pita pocket halves (2 whole pitas)
12 medium shrimp, peeled and deveined
1 teaspoon salt (optional)
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper
Recipe cost: $10.15
Photo: Budget-Friendly Greek Salad and Shrimp Pitas. PNC Photography: Photographer: Peter Papoulakos.
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