A perfect meal for any summer day or evening; this salad combines peaches, shrimp, greens and feta in a salad that can be on the table in under 15 minutes.
Farmstand Salad with Shrimp and Feta
1 pound peeled shrimp
1/4 teaspoon salt
2 tablespoons olive oil, divided
2 tablespoons minced shallots
1 tablespoon sherry vinegar
1/4 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
1/4 cup whole basil leaves
6 cups mixed lettuces
1 large peach, cut in thin wedges
1/2 cup crumbled feta cheese
- Toss the shrimp with the salt. Heat 1 tablespoon of the oil on a grill pan or skillet over medium high. Add the shrimp in a single un-crowded layer and cook until they lift easily from the pan surface, about 2 minutes. Turn and cook until they again lift readily from the pan and the shrimp is cooked through, about another 2 minutes. Remove from skillet.
- Combine the shallots, sherry vinegar mustard and pepper in a small bowl; whisk in the remaining 1 tablespoon of olive oil.
- Toss together the basil leaves, lettuces, peach, feta and shrimp; add the dressing and toss until thoroughly combined.
Makes 4 servings
265 calories, 27 g protein, 9 g carbohydrates, 2 g fiber, 13 g fat, 4 g sat fat, 530 mg sodium
