I decided that the pregnant lady needed a pile of fresh vegetables for dinner tonight, so I strayed a little from "traditional" fall fare with this menu from the November 2003 issue of Cooking Light:
Greek Salad with Shrimp
Oregano pita crisps
Vanilla low-fat yogurt topped with honey and sliced almonds
Reminiscent of the salad menu I did a few months back, this time I bought frozen cooked shrimp and thawed them in the sink under cool water and was much happier with the taste. If shrimpies aren't your thing, toss in shredded rotisserie chicken instead.
For the salad, bring 4 quarts water to a boil in a large saucepan. Add 1 1/2 pounds large shrimp, peeled and deveined; cook 2 minutes or until done. Drain and rinse with cold water. Place shrimp in a bowl; cover and chill.
Place 6 cups torn romaine lettuce, 1 1/2 cups halved cherry tomatoes, 1 cup (1/4-inch-thick) slices red onion, separated into rings, and 1 cup cucumber, halved lengthwise and cut into 1/4-inch slices, in a large bowl; toss to combine. Combine 1 tablespoon chopped fresh flat-leaf parsley, 3 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, 1 teaspoon extravirgin olive oil, 3/4 teaspoon dried oregano, 1/4 teaspoon salt, and 2 garlic cloves, minced, stirring with a whisk. Spoon 1 tablespoon dressing over the shrimp; toss to combine. Add shrimp mixture and remaining dressing to lettuce mixture; toss gently to coat. Spoon about 2 3/4 cups salad onto each of 4 plates. Top each serving with 2 tablespoons crumbled feta cheese, 4 kalamata olive halves, and 1 pepperoncini pepper. Yield: 4 servings.
For the crisps, preheat oven to 400 degrees. Cut each of 2 (6-inch) pitas into 8 wedges; arrange pita wedges in a single layer on a baking sheet. Lightly coat pita wedges with cooking spray. Combine 1/2 teaspoon dried oregano, 1/8 teaspoon salt, 1/8 teaspoon garlic powder, and 1/8 teaspoon black pepper; sprinkle evenly over pita wedges. Lightly coat pita wedges again with cooking spray. Bake at 400 degrees for 10 minutes or until golden.Posted by astraea on November 13, 2003 | TrackBack