Mediterranean Shrimp Salad

Serves 4-

½ cup chopped pitted green olives

¼ cup fresh basil leaves

3 tablespoons finely chopped red onion

3 tablespoons fresh lemon juice

1 ½ tablespoons olive oil

1 pound small shrimp cooked and peeled

8 cups mixed salad greens

1 cup diced plum tomatoes

¼ cup chopped fresh flat-leave parsley

1 teaspoon freshly ground black pepper

1 loaf French bread, 8 ounces, sliced


Place the first 5 ingredients in a blender or food processor, and pulse several times or until well-blended. Place ½ cup olive mixtures in a large bowl, add shrimp and toss to coat. Add the remaining olive mixture to salad greens, toss to coat. Divide the greens evenly among 4 plates, and top with shrimp mixture and diced tomato. Sprinkle with parsley and pepper. Serve with bread.


From Cooking Light, July 2000.

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