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Shrimp And Feta Salad


1 tablespoon canola oil
6 cups mixed baby greens
1 pound large raw shrimp, peeled and deveined
3 ounces feta cheese, crumbled
Sherry Vinaigrette
teaspoon coarse salt
teaspoon freshly ground pepper
8 pitted Kalamata olives


Serves: 4


Heat a large nonstick skillet over medium-high heat for 1 minute. Add the canola oil and swirl the pan to coat the bottom evenly. Place the shrimp in the skillet and season with salt and pepper. Stir-fry for 1 to 2 minutes or until the shrimp are no longer pink. Remove the skillet from the heat.

Combine the mixed baby greens, shrimp, and cheese in a large bowl and lightly toss. Add enough Sherry Vinaigrette to make the leaves glisten.

To serve, arrange the salad on each of four plates. Garnish each serv­ing with two Kalamata olives.

EACH SERVING PROVIDES:- 4g carbohydrates, 488 calories, 28g protein, 39g fat, 2g dietary fiber, 1138mg sodium, 240mg cholesterol

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