Greek-Style Shrimp Salad on a Bed of Baby Spinach
- Category: Shrimp Salad
- Author: USA WEEKEND columnist Pam Anderson
- Rating: 4.5
- Prep time: 0 min
- Cook time: 0 min
Ingredients
- 1 pound raw shrimp (26 to 30 count), peeled
- Olive oil to taste
- Salt and pepper to taste
- Sugar to taste
- 2 medium tomatoes, cut into medium dice
- ½ cup crumbled feta cheese
- ½ cup pitted and coarsely chopped Kalamata or other black olives
- 1 teaspoon dried oregano
- ¼ cup olive oil
- 4 teaspoons red wine vinegar
- 1 (10 ounce) package factory-washed baby spinach leaves
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