Cucumber and Shrimp Salad with Feta Vinaigrette

Recipe Brought to you by FoodFit
This recipe serves: 4
Preparation time: 15 minutes

For the vinaigrette:
2 tablespoons red wine vinegar
pinch sugar
freshly ground black pepper
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried
2 tablespoons crumbled feta cheese
2 tablespoons extra virgin olive oil

For the salad:
1 cucumber, peeled, halved, seeded and sliced
2 tomatoes, cored and cut into wedges
1/4 cup pitted, halved kalamata olives
1/2 small red onion, thinly sliced
1 pound steamed shrimp, peeled and de-veined
salt to taste
2 pieces pita bread, cut into wedges

In a mixing bowl, whisk the vinegar, sugar, pepper, oregano and feta
cheese together. Slowly whisk in the olive oil. (This can be made in
advance and stored in the refrigerator for up to 5 days.) Combine the
cucumber, tomatoes, olives, onion and shrimp in a large mixing bowl. Add
the vinaigrette and toss to combine. Season with salt and pepper. (This
can be made in advance and stored in the refrigerator for up to 2 days.
The salad actually gets better as the vegetables marinate in the
vinaigrette for a day or two.) Serve with wedges of pita bread.

Nutrition Facts Serving Size: about 1/2 cup Calories 408 Total Fat 13 g
Saturated Fat 2 g Protein 32 g Total Carbohydrate 41 g Dietary Fiber 7 g
Sodium 565 mg Percent Calories from Fat 30% Percent Calories from Protein
30% Percent Calories from Carbohydrate 40%

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