Shrimp and Artichoke Salad with Feta
Ingredients
| 1 lb large shrimp, peeled, deveined and Poached in boiling water for 2-3 minutes or until just pink. | ||
| 1 (14 oz) jar marinated artichoke hearts, drained hand halved | ||
| 1/4 lb feta cheese, cut into 1/2 inch cubes | ||
| 1 cup cherry tomatoes, halved | ||
| 3/4 cup Kalamata olives, drained | ||
| 1/2 cup sliced pepperoncini peppers | ||
| 1/4 cup fresh basil leaves, thinly sliced | ||
| For the Dressing | ||
| 1/4 cup white balsamic vinegar | ||
| 1 tbs fresh parsley, chopped | ||
| 1 tbs dried basil | ||
| 2 tbs scallions, minced | ||
| 2 tbs oregano | ||
| 4-5 tbs extra virgin olive oil |
- In a large serving bowl combine the dressing ingredients and mix well.
- Add the shrimp, feta, tomatoes, olives and pepperoncini and combine well.
- Add artichokes and toss gently.
- Cover and chill for at least 8 hours or overnight.
- Before serving garnish with the fresh basil.
No Comments