Greek Salad With Grilled Shrimp - 29g Carbs, 6g Fiber
From The Sonoma Diet
Go Greek! This salad is a delectable meal, and the shrimp offer a
low-fat, low-calorie protein that will keep you energized throughout
the day.
PREP: 45 minutes
GRILL: 6 minutes
MAKES: 4 servings
1 lb fresh or frozen large shrimp in shells
2 cloves garlic, minced (1 tsp minced)
1/2 tsp finely shredded lemon peel
3 cups whole fresh baby spinach leaves
3 cups torn romaine
2 medium tomatoes, cut into thin wedges
1 medium cucumber, quartered lengthwise and sliced 1/4 inch thick
1/3 cup pitted kalamata olives
1/4 cup chopped red onion
1/4 cup thinly sliced radishes
1/4 cup crumbled feta cheese (1 oz)
Greek Vinaigrette **Below
2 large whole wheat pita bread rounds, halved
1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact
if desired. Rinse shrimp; pat dry with paper towels. In a small bowl
toss shrimp with garlic and lemon peel. Cover and chill for 30 minutes.
2. Meanwhile, in a large bowl combine spinach, romaine, tomatoes,
cucumber, olives, red onion, and radishes; toss to combine. Set aside.
3. Thread shrimp onto 4 8-inch skewers,* leaving a 1/4-inch space
between pieces.
4. For a charcoal grill, place skewers on the greased rack of an
uncovered grill directly over medium coals. Grill for 6 to 8 minutes
or until shrimp are opaque, turning once halfway through grilling.
(For a gas grill, preheat grill. Reduce heat to medium. Place skewers
on greased grill rack over heat. Cover and grill as above.)
5. To serve, divide greens mixture among 4 dinner plates. Sprinkle
with feta cheese. Top with grilled shrimp. Drizzle with Greek
Vinaigrette.
Serve with pita bread.
** Greek Vinaigrette: In a screw-top jar combine 3 tablespoons
extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 tablespoon
lemon juice, 1 tablespoon chopped fresh mint, 1 tablespoon chopped
fresh oregano, dash kosher salt, and dash freshly ground black
pepper. Cover and shake well.
Nutrition Facts per serving:
369 Calories, 16g Total Fat (3g Sat. Fat), 179mg Cholesterol,
571mg Sodium, 29g Carbs, 6g Fiber, 30g Protein
*Note: If using wooden skewers, soak in enough water to cover for at
least 1 hour before grilling. Broiler method: Place skewers on the
unheated rack of a broiler pan. Broil 4 inches from the heat for 2 to
4 minutes or until shrimp are opaque, turning once halfway through
broiling.