Greek Shrimp Salad
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Wolfgang Puck
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1. Ingredients
- 1/2 cup plain yogurt
- 2 tablespoons fresh lemon juice
- 2 tablespoons cucumber, peeled, seeded, and finely diced
- 1 tablespoon minced red onion
- 1 teaspoon minced garlic
- 1 tablespoon minced fresh dill leaves
- Pinch cayenne pepper
- Kosher salt
- Freshly ground black pepper
- 1 romaine heart, torn into bite-size pieces
- 4 cups mixed baby lettuces washed and dried
- 1/2 cup red bell pepper cored, seeded, trimmed, and cut into 1-inch cubes
- 1/2 cup yellow bell peppers cored, seeded, trimmed, and cut into 1-inch cubes
- 1/2 cup caramelized onions
- 1/2 cup kalamata olives, pitted
- 1 cucumber, peeled, seeded, quartered, cut into 1/2- inch slices
- 1 cup yellow pear and sweet 100 cherry tomatoes, cut in halves
- 1/2 cup freshly grated Parmesan cheese
- 1 cup crumbled feta cheese
- 1 cup Greek Salad Dressing*
- Kosher salt
- Freshly ground black pepper
- 16 large shrimp, peeled, deveined, cut in half horizontally, blanched
- 1/4 cup toasted pine nuts**
- Fresh dill for garnish (optional)
Nutrition Info
Per Serving
- Calories: 677 kcal
- Carbohydrates: 22 g
- Dietary Fiber: 4 g
- Fat: 48 g
- Protein: 40 g
- Sugars: 11 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- To make the Shrimp Dressing: In a medium bowl, whisk together the first six ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again.
- In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates.
- In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.
Yield: 4 servings
3. Still Hungry?
With the addition of shrimp this salad goes from the ordinary Greek salad to the extraordinary Greek salad. Now it has all the elements of the Mediterranean from both sea and land. Add some love and it's even better!
Notes:
Note
*Featured in this recipe as an ingredient is the recipe for 'Greek Salad Dressing' which is also available on our site.
**To toast pine nuts: Place the nuts in a small skillet in a single layer. Over low heat, toast until lightly golden, stirring often to prevent burning. This takes 3 or 4 minutes. Drain on paper towels.
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Way too many calories for me to try but sounds tasty.
Sharon A - August 7, 2007 01:41:33 PM PSTToo many calories - over 600 for a salad - that is way too many.
2 of 2 found this review helpful.
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Absolutely out of this world!
lighterfreespirit - April 27, 2008 04:26:16 PM PSTExcellent salad, yes cal count is high but it is packed with good nutrition. For those watching cals as do I, this salad is perfect for a lunch where your cal count should be higher anyway. Lighter foods in the evening hours as we become less active. Just a suggestion for greek salad lovers as myself. Great with good bread drizzle olive oil instead of butter and nice white wine or ice tea. Enjoy!
1 of 1 found this review helpful.
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WATCH THE CALS
cbyzsportzfan - August 8, 2007 08:33:08 PM PSTif you take peek next to the instuctions you notice the caloric count, its only 667 omg wolfgang are you trying to kill us over here or somethin.
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What????
Diana B - February 21, 2008 02:46:39 PM PSTThis is a delicious salad, if you want fewer calories then pick a different salad recipe, there are thousands!
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Wolfgang Puck
brittverneatha - December 22, 2007 08:46:27 AM PSTI agree with the lady who says that the salad has too many calories. Salads suppose to be refreshing and light.
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