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Greek-Style Shrimp Salad

Photo: Fine Cooking

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Ingredients for 4 servings

2-1/2 oz. (1/2 cup) crumbled feta cheese

7 oz. (8 to 9 cups lightly packed) baby greens, washed and spun dry

Kosher salt and freshly ground black pepper

5 Tbs. extra-virgin olive oil

1 tsp. dried oregano

4 tsp. red-wine vinegar

1 heaping cup seeded and medium-diced plum tomatoes

1/4 cup pitted and coarsely chopped Kalamata or other black olives

1 Tbs. drained and rinsed capers (coarsely chopped if large)

1 lb. large (31-40 count) shrimp, peeled and deveined

2 tsp. fresh lemon juice

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