Sunday, February 15, 2009

Salad Spin

This is a salad recipe from Nick's Fishmarket Maui. I'm thinking if we can't actually go to Hawaii, we can eat as if we were there!

It's a spin on Greek Salad (which is loaded with strong, salty Feta cheese.) For this one, I'd cut back on the amount of Feta used for these reasons, but I'll include their amount in the recipe. You be the judge!

Greek Salad with Avocado, Shrimp and Caper Vinaigrette
Vinaigrette - make it the day before and refrigerate it for flavor
1 cup olive oil
1 4-oz. jar of capers (liquid, too)
1/3 cup red wine vinegar
3 hard-boiled eggs, white part only, minced
2 T minced, roasted red peppers from the jar
1 T minced fresh pasley
1 1/2 teas. Dijon mustard

10 plum or Roma tomatoes cut in wedges
3 avocados, halved, pitted, peeled and diced
2 (!) Maui onions, chopped- about three cups
3 cups shredded hearts of romaine lettuce (about one head)
1 1/2 ups crumbled Feta cheese (9 oz.)
1 1/2 cups cooked bay shrimp (I call them river shrimp)

Combine all ingredients in a large bowl, add vinaigrette and toss. Serves 6 (and I believe them.)

No comments: