Greek Salad with Shrimp Avocado and Caper Vinaigrette
Ingredients
| For the vinaigrette | ||
| 1 cup extra virgin olive oil | ||
| 1 (4 oz) jar capers, with liquid | ||
| 1/3 cup red wine vinegar | ||
| 3 hard boiled eggs, minced | ||
| 2 tbs roasted red peppers, minced | ||
| 1 tbs fresh parsley, minced | ||
| 1 1/2 tsp Dijon mustard | ||
| For the salad | ||
| 10 plum tomatoes, cut into wedges | ||
| 3 avocados, halved pitted, peeled and diced (Cover tightly in a bowl until ready to serve.) | ||
| 2 sweet onions, chopped (about 3 cups) | ||
| 1 head romaine lettuce, torn into bite sized pieces | ||
| 1 1/2 cups Feta cheese, crumbled | ||
| 1 1/2 cups cooked baby shrimp |
- For the vinaigrette, whisk all ingredients in medium bowl to blend. Cover and refrigerate for several hours before using.
- For the salad, combine all ingredients in a large bowl.
- Add the vinaigrette to salad and toss to coat. Season to taste with salt and pepper.
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