Recipe of the Week

Strawberry, Shrimp, Feta Salad with Blueberry Vinaigrette

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.

Ingredients

Blueberry Vinaigrette:

  • 1 dash black pepper
  • 1/2 teaspoon dried ground basil
  • 1 teaspoon dijon mustard
  • 1/4 cup distilled vinegar
  • 1/4 cup pecan oil
  • 1/2 cup blueberries
  • 2 cloves garlic

Strawberry, Shrimp, Feta Salad:

  • 3/4 pound shrimp
  • 1/3 cup sliced red onion
  • 2 cups strawberries, sliced
  • 8 cup mixed salad greens
  • 2 ounces feta cheese
  • 1 cucumber, raw, peeled

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.

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