Grilled Shrimp-Greek Feta Salad

Ingredients
Ingredients | Weights | Measures |
---|---|---|
uncooked large shrimp, peeled with tails left on, deveined | 7 lb. [3.4 kg] | 240 each |
Pure Kraft Refrigerated Greek Feta Dressing, divided | 16 fl oz [900 g] | 1 qt. [1 L] |
romaine lettuce, torn into bite-size pieces | 7 lb. [3.2 kg] | 4 gal. [16 L] |
grape tomatoes, halved | 6 lb. [2.7 kg] | 1 gal. [4 L] |
English cucumbers, 3/4 inch dice | 5 lb. [2.2 kg] | 3-1/2 qt. [3.5 L] |
orange peppers, 3/4 inch dice | 1 lb. [450 g] | 1 qt. [1 L] |
yellow peppers, 3/4 inch dice | 1 lb. [450 g] | 1 qt. [1 L] |
red onions, thinly sliced | 1 lb. [675 g] | 1 qt. [1 L] |
pitted Kalamata olives | 1 lb. [735 g] | 1 qt. [1 L] |
crumbled feta cheese | 2 lb. [1 kg] | 1 qt. [1 L] |
uncooked large shrimp, peeled with tails left on, deveined | 1 lb. [675 g] | 30 each |
Pure Kraft Refrigerated Greek Feta Dressing, divided | 4 fl oz [115 g] | 1/2 cup [125 mL] |
romaine lettuce, torn into bite-size pieces | 14 oz. [400 g] | 2 qt. [2 L] |
grape tomatoes, halved | 12 oz. [340 g] | 2 cups [500 mL] |
English cucumbers, 3/4 inch dice | 10 oz. [285 g] | 1-3/4 cups [425 mL] |
orange peppers, 3/4 inch dice | 2 oz. [60 g] | 1/2 cup [125 mL] |
yellow peppers, 3/4 inch dice | 2 oz. [60 g] | 1/2 cup [125 mL] |
red onions, thinly sliced | 3 oz. [85 g] | 1/2 cup [125 mL] |
pitted Kalamata olives | 3-1/4 oz. [90 g] | 1/2 cup [125 mL] |
crumbled feta cheese | 4 oz. [115 g] | 1/2 cup [125 mL] |
Directions
For each serving: Toss 5 shrimp with 1 tsp. (5 mL) dressing. Refrigerate 15 min. Grill shrimp until they turn pink.
Combine 60 g romaine, 55 g tomatoes, 50 g cucumbers, 10 g each orange and yellow peppers, 15 g onions and 1 Tbsp. (15 mL) dressing.
Plate salad; top with shrimp, 15 g olives and 20 g cheese.
Kraft Kitchens Tips
566188 : 121769
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