Greek Shrimp and Artichoke Salad

This tasty salad with sauted shrimp is perfect for dinner or a light lunch.

Course: Dinner Salad

Cuisine: American, Greek

Servings:

Calories: 943kcal

1 Tablespoon olive oil
1 Tablespoon Greek Seasoning substitute all purpose seasoning or fresh chopped parsley with salt and pepper
1 pound large cleaned shrimp
½ cup white wine
6 cups mixed salad greens
14 ounce can artichoke hearts drained and cut in half
2 small cucumbers sliced
1 cup cherry or grape tomatoes
½ cup Kalamata olives
3 ounces crumbled feta cheese
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar

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 additional oil and vinegar 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.