Yay, a made-up salad I actually liked a lot. We’re returning to the land of both healthy and low-carb dinners now that we’re trying to shed holiday weight, and here’s the first entry. Took some of my inspiration from Greek flavors (the dill, lemon, feta) and some from a salad I used to order at Chop’t (jalapeno, cucumber, etc.).
4-6 cups lettuce (I used a mix of romaine and iceberg)
4 oz good feta
about 1 cup white beans
1/2 a red onion, minced
3 Persian cucumbers, sliced
1 jalapeno, minced
1 avocado, sliced
16 oz shrimp, defrosted
Bicentennial seasoning (Penzey’s)
Greek seasoning (Penzey’s)
1 tbsp olive oil
For the dressing: Combine oil, vinegar, mustard, lemon and dill to taste. Add salt and pepper (I used about 1 tbsp dressing per bowl)
Heat oil in pan. Toss shrimp with Bicentennial and Greek seasoning, as well as a little salt. Cook until opaque.
Divide ingredients among four bowls and serve.