Greek Shrimp Salad
It was a hectic Tuesday night (are there any other kind?) I wanted something tasty, easy and relatively healthy, to balance out the previous night’s overindulgences. This salad came together quickly and easily, and with pretty common ingredients. It hit the spot and even satisfied my husband’s appetite (most of the time he will only entertain shrimp in the form of an appetizer, not a as a meal).

Make this healthy salad, do your treadmill intervals, and go to bed feeling pretty good about yourself!

Greek Shrimp Salad

Serves 4
 Shrimp Greek Salad

2 hearts of romaine
1/2 cucumber
1/2 pint cherry tomatoes
1/4-1/2 of a red onion (depending on how onion-y you like your salads)
1 red, orange, or yellow pepper
1/2 cup feta cheese
1 lb of shelled, deveined shrimp
1-2 tsp. Cavender’s seasoning
Salt & Pepper to taste
Greek dressing, recipe follows

Greek Dressing

1 cup good olive oil
1 cup red wine vinegar
2 TBSP lemon juice
2 cloves of minced garlic (use 2 TSP garlic powder if you don’t like a textured dressing)
2 TBSP minced onion (use 2 TSP onion powder if you don’t like a textured dressing)
3 TSP dried oregano
2 TSP dried basil
2 TSP salt
1 TSP ground pepper
3 TBSP finely crumbled feta cheese (omit if you don’t like a textured dressing)

Put all ingredients in a mason jar and shake it up! The dressing is best after it’s sat for a day or two, but still great the day of.

For the Salad:

Chop all of the vegetables into bite-sized pieces.

Sprinkle Cavender’s seasoning, and salt and pepper on peeled and deveined shrimp.

Heat 2 tsp of olive oil in a skillet. Add shrimp and sauté until cooked through.

Assemble salad, drizzle dressing on top and enjoy!