For orange vinaigrette, combine 3 tablespoons orange juice, olive oil, honey, and vinegar in a small bowl; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Whisk
- Medium skillet
- Wooden spoon
- Medium bowl filled with ice water
- Colander
- Tongs
Directions
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.
Nutrition facts
Servings
620 Calories per serving
1 pita
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 150mg
- Sodium: 1370mg
- Total Carbohydrates: 65g
- Protein: 28g
Daily Values
0%
Vitamin A 170%
0%
Vitamin C 220%
0%
Iron 20%
0%
Calcium 25%
Recipe Source:
Hy-Vee Seasons Health 2016.