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Saturday, August 23 2014
Greek Shrimp Salad
  • 3    tablespoons   lemon juice
  • 3    tablespoons   olive oil
  • 1    teaspoon   prepared mustard
  • 1    teaspoon   fresh oregano, chopped
  • 1/8   teaspoon   salt
  • 1/8   teaspoon   black pepper
  • 1    cup   bulgur wheat
  • 1/2   pound   plum tomatoes, chopped
  • 1/2     cucumber, peeled and chopped
  • 1/4   cup   flat-leaf parsley, chopped
  • 1/4   cup   fresh mint, chopped
  • 1    pound   cooked, peeled shrimp
  • 1/2     head iceberg lettuce, shredded
  • 1/2     large red onion, sliced
  • 12      pitted black olives, chopped
  • 2    ounces   reduced-fat feta cheese (about 1/2 cup), crumbled
In a small bowl, whisk together lemon juice, olive oil, mustard, oregano, salt and black pepper. Set aside.
Place bulgur in a large bowl. Stir in 2 cups boiling water. Cover with plastic and allow to stand for 5 minutes. Stir in tomatoes, cucumber, parsley, mint and 2 tablespoons of lemon dressing. Cover and refrigerate 1 hour.
Toss the shrimp with 1 tablespoon of dressing and set aside.
In a large bowl, toss together lettuce, onion, olives and remaining dressing. Equally divide among 4 dinner plates. Top each serving with bulgur, shrimp and feta.

nutrition information
Per Serving: cal. (kcal) 410, Fat, total (g) 17, chol. (mg) 172, sat. fat (g) 3, carb. (g) 38, fiber (g) 8, pro. (g) 28, sodium (mg) 692, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:09 am   |  Permalink   |  0 Comments  |  Email

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