Yesterday was hot and today is supposed to be even hotter in NJ. The temperatures are predicted to reach 100. When it is this hot, I don’t feel like cooking a big meal. A salad and some ice cream is my perfect dinner. But to make a salad for the husband is another story. I decided to make a big hearty salad with shrimp and artichokes . Guess what? The hubby liked it and didn’t go to bed hungry. I have to say, I was very full after eating the salad myself and forgot about the bowl of ice cream. You can vary the ingredients as I use whatever produce I have but I loved this Greek salad combination. I cooked the shrimp myself as they only take 5 minutes but you can also buy cooked shrimp at your local grocery store.
1 TBS olive oil
1 TBS Greek seasoning (or you can use all purpose seasoning)
1 pound large cleaned shrimp
1/2 cup white wine
6 cups mixed salad greens
1 can (14 oz) artichoke hearts, drained and cut in half
2 small cucumbers, sliced
1 cup cherry or grape tomatoes
1/2 cup Kalamata olives
3 ounces crumbled feta cheese
2 TBS olive oil and 2 TBS balsamic vinegar plus more if necessary
In a medium sized frying pan, heat olive oil. Mix together the seasoning with the shrimp and saute for 2 minutes. Add wine and cook for another minute or two or until shrimp turn pink. Refrigerate shrimp if desired and reserve extra juice in pan. On a plate arrange the greens, artichoke hearts, cucumbers, grape tomatoes and olives. Sprinkle with the feta cheese. Add a few TBS of oil and vinegar to the reserved liquid in the pan to make the dressing. Add extra if necessary. Top the salad with the dressing then the shrimp. This can be make on one big platter or individual plates. Makes 2 to 3 large size meal servings or 4 smaller servings.