Cucumber & Shrimp Salad with Feta Vinaigrette - 41g Carbs, 7g Fiber
From www.lifescript.com and FoodFit
Crumbling fresh feta cheese over salad isn’t new; the Greeks
have been doing it for centuries! But this recipe does introduce
one slight, but notable, innovation: the feta crumbles are blended
into the vinaigrette rather than topping the salad itself…
Serves: 4
Preparation time: 15 minutes
For the vinaigrette:
2 Tbsp red wine vinegar
Pinch sugar
Freshly ground black pepper
1 tsp chopped fresh oregano or 1/4 tsp dried
2 Tbsp crumbled feta cheese
2 Tbsp extra virgin olive oil
For the salad:
1 cucumber, peeled, halved, seeded and sliced
2 tomatoes, cored and cut into wedges
1/4 cup pitted, halved kalamata olives
1/2 small red onion, thinly sliced
1 lb steamed shrimp, peeled and de-veined
Salt to taste
2 pieces pita bread, cut into wedges
1. In a mixing bowl, whisk the vinegar, sugar, pepper, oregano
and feta cheese together. Slowly whisk in the olive oil.
(This can be made in advance and stored in the refrigerator for
up to 5 days.)
2. Combine the cucumber, tomatoes, olives, onion and shrimp in
a large mixing bowl. Add the vinaigrette and toss to combine.
Season with salt and pepper. (This can be made in advance and
stored in the refrigerator for up to 2 days. The salad actually
gets better as the vegetables marinate in the vinaigrette for
a day or two.)
3. Serve with wedges of pita bread.
Serving Size: about 1/2 cup
Nutrition Facts:
408 Calories, 13g Total Fat, 2g Saturated Fat, 32g Protein,
41g Total Carbs, 7g Dietary Fiber, 565mg Sodium,
30% Calories from Fat, 30% Calories from Protein,
40% Calories from Carbs