Recipe
Salad
Layered Greek Shrimp Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (10 oz) pkg Hy-Vee chopped romaine | ||
| 1 (4 oz) pkg frozen salad shrimp, thawed | ||
| 1 medium yellow bell pepper, seeded and chopped | ||
| 1 c. pitted calamata olives | ||
| 2 large tomatoes, chopped | ||
| ½ red onion, chopped | ||
| 1 medium cucumber, peeled, seeded and sliced | ||
| ½ c. Hy-Vee light Italian salad dressing | ||
| 1 (4 oz) pkg crumbled feta cheese |
Directions
- In a large glass serving bowl, layer romaine, shrimp, bell pepper, olives, tomato, onion and cucumber.
- Drizzle evenly with Italian salad dressing.
- Top with feta cheese.
- Cover and refrigerate up to 24 hours or serve immediately.
Nutrition facts
Servings
190 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 55mg
- Sodium: 720mg
- Total Carbohydrates: 11g
- Protein: 9g
Daily Values
0%
Vitamin A 60%
0%
Vitamin C 100%
0%
Iron 10%
0%
Calcium 15%