Greek Salad with Shrimp Avocado and Caper Vinaigrette
|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.