For orange vinaigrette, combine 3 tablespoons orange juice, olive oil, honey, and vinegar in a small bowl; set aside.
Get a jump start on the afternoon with this astoundingly good Greek-style sandwich. The secret is to poach the shrimp in orange juice, a gentle cooking technique that adds flavor without extra calories.
Servings and Ingredients
|3 tbsp.||plus 1/2 c. Hy-Vee fresh orange juice|
|3 tbsp.||Hy-Vee Select olive oil|
|1 tbsp.||Hy-Vee honey|
|1 tbsp.||Hy-Vee Select white wine vinegar|
|8 oz.||raw shrimp, shelled, deveined, tails off|
|3 c.||Hy-Vee mixed salad greens|
|1 c.||Hy-Vee Short Cuts chopped red bell pepper|
|½ c.||Hy-Vee Short Cuts chopped red onion|
|1||(2.25-oz.) can Hy-Vee sliced black olives, drained|
|1 c.||heirloom cherry tomatoes, halved|
|2 tbsp.||Hy-Vee Select crumbled Feta cheese|
|2||whole grain pita bread rounds, halved|
Things To Grab
- Small bowl
- Medium skillet
- Wooden spoon
- Medium bowl filled with ice water
In a medium skillet, cook shrimp in remaining 1/2 cup orange juice for 5 minutes or until shrimp are opaque. Pour shrimp and orange juice into a medium bowl filled with ice to cool shrimp quickly. Drain and discard orange juice mixture.
Toss together salad greens, bell pepper, red onion, olives, vinaigrette, and cooked shrimp; set aside. Fill pita bread rounds with salad; serve immediately.
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 150mg
- Sodium: 1370mg
- Total Carbohydrates: 65g
- Protein: 28g