Summer Garden Salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the grill' to medium-high heat.

Step 2

2. Make the vinaigrette: Combine all the vinaigrette ingredients in a food processor and process until smooth and bright green. Set aside.

Step 3

3. Make the salad. Place the lettuce, cucumber, carrots, tomatoes, and olives in a large bowl Refrigerate until ready to serve

Step 4

4. Grill the shrimp: Toss the shrimp with the oil, salt, and pepper. Thread onto skewers, if desired. ( usually don't bother, unless the shrimp are on the smaller side, in which case they might slip through the grill grates.)

Step 5

5. Using tongs, dip a wad of paper towels in vegetable oil and carefully wipe the grill grate several times until glossy and coated to prevent sticking. Place the shrimp on the grill and cook until plump and slightly charred, 1 to 2 minutes per side Transfer the cooked shrimp to a bowl and toss with 2 tablespoons of the vinaigrette.

Step 6

6. Finish the salad: Pull the salad out of the refrigerator. Add about three-quarters of the vinaigrette to the salad and toss well. Add more vinaigrette, little by little, until the salad is dressed to your liking. Toss in the feta cheese, then taste and adjust seasoning if necessary. Transfer the salad to a serving platter or onto plates. Top with the grilled shrimp and serve with warm pita bread, if desired.