This week’s recipe is courtesy of our friends at Ochsner Eat Fit NOLA! You’ll be able to find nearly all the ingredients for this dish at our markets. We suggest using shrimp, but you can use any protein variety or enjoy it without! The blueberry vinaigrette will become one of your new favorite salad dressings.
Strawberry, Shrimp, Feta Salad:
To prepare vinaigrette, measure all ingredients into a bowl. Whisk together for approximately 1 minute to blend thoroughly. Pour into a glass jar or bottle and refrigerate until ready to use. Shake before serving.
To prepare salad, use a gas or charcoal grill (or a grill pan on the stovetop) to grill shrimp. Grill shrimp for 5 minutes, turning once, until pink and cooked through.
In a small bowl, toss onion with 1 tablespoon of vinaigrette. In another small bowl, toss strawberries with 1 tablespoon of vinaigrette.
In a large bowl, combine onion and greens with remaining vinaigrette to coat lightly; toss to mix.
Divide greens among 4 chilled salad plates. Arrange strawberries and shrimp on top of greens. Sprinkle with cheese and garnish with cucumber slices.
Makes 4 servings
Per serving: 260 calories, 11 grams fat, 3 grams saturated fat, 301 mg sodium, 18 grams carbohydrate, 4 grams fiber, 10 grams sugar, 22 grams protein.
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.