Green Salad With Shrimp And Feta Recipes

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GREEN LETTUCE SALAD WITH SHRIMP AND FETA



Green Lettuce Salad With Shrimp and Feta image

A nice summery salad with a light vinaigrette dressing that can serve as either a side dish, lunch, or light dinner.

Provided by threeovens

Categories     Greens

Time 15m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 11

1 lb peeled shrimp
1/4 teaspoon salt
2 tablespoons olive oil, divided
2 tablespoons shallots, minced
1 tablespoon sherry wine vinegar
1/4 teaspoon Dijon mustard
1/8 teaspoon fresh ground black pepper
1/4 cup basil leaves
6 cups mixed lettuce greens
1 large peach, cut in thin wedges
1/2 cup feta cheese, crumbled

Steps:

  • Toss shrimp with salt. Heat one tablespoon oil on a grill pan or skillet over medium high heat. Add shrimp in a single layer; do not crowd. Cook about 2 minutes. Turn and cook through about another 2 minutes. Remove from skillet.
  • Combine shallots, sherry vinegar, mustard and pepper in a small bowl. Whisk in olive oil.
  • Toss together basil leaves, lettuces, peach, feta and shrimp. Pour dressing over top and toss to coat.

SHRIMP, TOMATO AND FETA SALAD



Shrimp, Tomato and Feta Salad image

Provided by Anne Burrell

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

Extra-virgin olive oil
4 cloves garlic, smashed
1 pound (21/25) shrimp, peeled and deveined
Crushed red pepper
1 pound heirloom tomatoes, cut in various shapes
1/2 pound feta, crumbled
1 pint assorted cherry tomatoes, cut in half
1/2 English cucumber, peeled, seeded and medium diced
1/2 red onion, thinly sliced
1/2 bunch fresh oregano, finely chopped
Red wine vinegar
Kosher salt

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!

GREEN SALAD WITH SHRIMP AND FETA



Green Salad with Shrimp and Feta image

Easy, delicious salad! I found this recipe in a Chicago Tribune article on dishes to make for Father's Day. Cook time does not include the shrimp cooking time because I always buy the shrimp already cooked.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon fresh minced rosemary
salt, freshly ground pepper
12 ounces prepared mixed salad greens
4 green onions, thinly sliced
1/4 lb cooked shrimp, split in half lengthwise
24 cherry tomatoes, halved
1/2 cup crumbled feta cheese

Steps:

  • For dressing, combine oil, vinegar, lemon juice, rosemary, salt and pepper in a small jar with a tight-fitting lid; cover and shake to combine.
  • Dressing can be made several days in advance and refrigerated, shake well before using.
  • Combine remaining ingredients in a large salad bowl; chill until serving time.
  • To serve, add dressing and toss lightly to combine.
  • Add additional freshly ground pepper to taste.

GRILLED SHRIMP AND FETA SALAD



Grilled Shrimp and Feta Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Number Of Ingredients 9

1 pound large shrimp, peeled and deveined
1/3 cup extra-virgin olive oil, plus more for shrimp
Kosher salt and freshly ground pepper
8 cups baby arugula (about 8 ounces)
1 cup sliced cucumber
1/2 cup pitted kalamata olives
1/4 cup thinly sliced red onion
2 tablespoons fresh lemon juice
8 ounces feta cheese, crumbled, for serving

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 SHRIMP SALAD WITH FETA



Greek Shrimp Salad with Feta image

This tasty shrimp and orzo salad gets its Greek on with cucumber slices, cherry tomatoes and crumbled feta cheese.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings

Number Of Ingredients 8

1 lb. orzo pasta, uncooked
2 green onion s, chopped
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
3/4 cup KRAFT Greek Vinaigrette Dressing, divided
1 lb. cooked cleaned medium shrimp
1/2 cup quartered cucumber slices
1/2 cup halved cherry tomatoes
2 Tbsp. chopped fresh parsley

Steps:

  • Cook pasta as directed on package, omitting salt; drain. Toss with onions, cheese and 1/2 cup dressing.
  • Add shrimp, cucumbers and tomatoes; toss lightly. Sprinkle with parsley. Refrigerate 1 hour. Toss with remaining dressing just before serving.

Nutrition Facts : Calories 530, Fat 18 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 175 mg, Sodium 1220 mg, Carbohydrate 63 g, Fiber 4 g, Sugar 4 g, Protein 31 g

GREEK PASTA SALAD WITH SHRIMP, TOMATOES, ZUCCHINI, PEPPERS, AND FETA



Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta image

The ideal outdoor meal: this colorful main-course pasta salad chock-full of protein, vegetables and bold flavorings. For fresh flavor and peak texture, toss the salad right before serving. Pack the dressing in a jar and the salad ingredients in a gallon-sized zipper bag. When ready to serve, drizzle on the dressing, close the bag and squeeze it all over until the dressing completely coats the salad. Pour into a serving bowl.

Provided by Ben S.

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 1h22m

Yield 6

Number Of Ingredients 19

¼ cup rice wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, minced
Big pinch of salt
Black pepper, to taste
⅔ cup extra-virgin olive oil
2 medium zucchini, thinly sliced lengthwise
1 medium yellow pepper, halved lengthwise, seeded
2 tablespoons olive oil
Ground black pepper and salt, to taste
1 gallon water
2 tablespoons salt
1 pound medium pasta shells
1 pound cooked shrimp, halved lengthwise
8 ounces cherry tomatoes, halved
¾ cup coarsely chopped, pitted Kalamata olives
1 cup crumbled feta cheese
½ small red onion, cut into small dice
2 teaspoons dried oregano

Steps:

  • To make the vinaigrette, whisk together the rice wine vinegar, mustard, garlic, pinch of salt, and pepper; slowly pour in 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid to transport it to the picnic.
  • Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides. Broil until spotty brown, 8 to 10 minutes, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
  • Bring 1 gallon of water and 2 tablespoons of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool.
  • Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). When ready to serve, add dressing; toss to coat.

Nutrition Facts : Calories 802.3 calories, Carbohydrate 65.8 g, Cholesterol 184.9 mg, Fat 45.7 g, Fiber 4.4 g, Protein 33.6 g, SaturatedFat 11.6 g, Sodium 3397.5 mg, Sugar 6.1 g

SHRIMP, GREEN BEAN AND FETA PASTA SALAD



Shrimp, Green Bean and Feta Pasta Salad image

Make and share this Shrimp, Green Bean and Feta Pasta Salad recipe from Food.com.

Provided by WI Cheesehead

Categories     Cheese

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 ounces fresh green beans, trimmed and cut into 1- to 1 1/2-inch pieces
8 ounces dried rotini pasta (or any similar size pasta)
1 lb medium cooked shrimp, peeled and deveined
2 -4 tablespoons chopped fresh dill
2 tablespoons red wine vinegar
1 tablespoon lemon juice
4 ounces crumbled feta cheese
salt
fresh ground black pepper

Steps:

  • Have ready a large bowl of ice water.
  • In pot of boiling salted water, cook green beans until they turn bright green and start to soften.
  • Transfer beans to ice water immediately. When cool, drain them and pat them dry with a clean towel.
  • Meanwhile, prepare pasta according to package directions (cook until al dente.).
  • Drain pasta and rinse with cold water until pasta is completely cool and drain again until free of excess water. Set aside.
  • In large bowl, combine cooked green beans, pasta, shrimp, dill to taste, vinegar, lemon juice, olive oil, feta cheese, salt and pepper to taste.
  • Serve immediately, or cover tightly and refrigerate up to 2 days.

Nutrition Facts : Calories 412.9, Fat 8.5, SaturatedFat 5, Cholesterol 247.8, Sodium 594, Carbohydrate 46.2, Fiber 2.8, Sugar 2.7, Protein 35.9

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