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Grilled Shrimp & Vegetable Salad
Dressing:
1/2 pint Red Wine Vinegar
1/2 cup Olive Oil
1/2 cup Feta Cheese, finely crumbled
1 Tbsp. Sugar
1/2 Tbsp. Garlic, minced
1/2 tsp. Salt
1/4 tsp. Pepper
Salad:
2 Bell Peppers, Red, Green or Yellow
1 Red Onion
3 medium Zucchini
3 medium Yellow Squash
3 small Eggplant
1-1/2 lbs. medium Shrimp, shelled and cleaned
2-1/2 qts. Bagged, gourmet lettuce, such as Mesclun Greens
1—5 oz. bag
Fresh Gourmet® Garden Herb Croutons
Dressing:
In large container combine vinegar, oil, cheese, sugar, garlic, salt and pepper. Cover and shake well. Chill until needed.
Grilling Vegetables:
Clean and cut peppers into sixths. Peel and cut onions into wedges. Clean and cut zucchini, yellow summer squash, and eggplant into lengthwise slices 1/4–inch thick. Brush vegetables and shrimp with olive oil; grill until vegetables are tender and shrimp turn pink and opaque, turning and brushing lightly with oil as needed.
Serving Suggestion:
For each portion, place 2 cups of lettuce mix on a plate. Top with 3 pieces of bell pepper, 2 onion wedges, and two slices each of zucchini, squash and eggplant. Arrange 1/4 pound shrimp over salad and top with Fresh Gourmet® Garden Herb Croutons. Serve dressing on the side.
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