Greek Shrimp Salad Recipe

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Wolfgang Puck on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Pinch cayenne pepper

Freshly ground black pepper

1/4 cup toasted pine nuts *

1/2 cup Caramelized Onions (recipe follows)

1/2 teaspoon kosher salt


2 tablespoons balsamic vinegar

1 cup Greek Salad Dressing, recipe follows

1 cup crumbled feta cheese

1 teaspoon minced garlic

Fresh dill sprigs

1/3 cup fresh lemon juice

1 large red, yellow, or white onion, (3/4 pound), peeled, trimmed and cut into 3/4-inch dice

1/2 cup each red and yellow bell peppers, cored, seeded, trimmed, and cut into 1-inch cubes

1/2 cup Kalamata olives, pitted

Kosher salt and freshly ground black pepper

1/4 cup red wine vinegar

4 cups mixed baby lettuces, washed and dried

1 tablespoon minced fresh parsley leaves

1 tablespoon minced fresh dill leaves

1 cup plain yogurt

1/4 teaspoon freshly ground white pepper

1 tablespoon minced fresh thyme leaves

1/4 cup Dijon mustard

1 cup yellow pear and Sweet 100 cherry tomatoes, cut in halves

2 tablespoons minced garlic

1/2 cup freshly grated Parmesan cheese

1 tablespoon minced red onion

2 tablespoons extra virgin olive oil

Kosher salt

2 tablespoons cucumber, peeled, seeded, and finely diced

16 large shrimp, peeled, deveined, cut in half horizontally, blanched

2 tablespoons fresh lemon juice

1 1/2 cups extra virgin olive oil

1 small cucumber, peeled, seeded, quartered, cut into 1/2-inch slices

1/2 cup plain yogurt

1 romaine heart, torn into bite-size pieces

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