With sweet strawberries, tangy feta and savory shrimp, this salad is sure to be a favorite!
Recipe adapted from the California Strawberry Commission
Over the years, shrimp has been thought of as an unhealthy food due its cholesterol content. However, more research has found that shrimp can actually be a lean source of protein in the diet. In fact, three ounces of shrimp (steamed or boiled) has only 80 calories, one gram of fat, and less cholesterol than a hard-boiled egg! In a pinch for time, shrimp only takes about 5 minutes to cook.
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons water
¼ teaspoon salt
¼ teaspoon black pepper
1/3 cup thinly sliced red onion
¾ pound peeled and deveined raw shrimp
2 cups (about 10 ounces) fresh strawberries, stemmed and quartered
8 cups mixed salad greens, such as butter lettuce and watercress
2 ounces crumbled feta cheese
1 small cucumber, sliced (about 24 slices)
In small bowl, whisk together ingredients for vinaigrette.
In a large bowl, toss onion with 1 tablespoon of the vinaigrette; set aside.
Over gas or charcoal grill or in grill pan on stove top, grill shrimp 5 minutes, turning once, or until pink and cooked through.
In another small bowl, toss strawberries with 1 tablespoon of the vinaigrette.
Toss greens with sliced onions and enough of the remaining vinaigrette to coat lightly. Divide among 4 chilled salad plates and arrange strawberries and shrimp on top of greens. Sprinkle with cheese and garnish with slices of cucumber, equally divided.
Drizzle any remaining vinaigrette over salad.
Per serving: 270 calories, 16 g fat, 4 g saturated fat, 440 mg sodium, 13 g carbohydrate, 3 g fiber, 22 g protein.