| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Salads |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
White wine vinegar |
| 1 |
tb |
Chopped fresh cilantro |
| 3/4 |
ts |
Salt; divided |
| 1/4 |
ts |
Sugar |
| 2 |
tb |
Olive oil; plus 2 teaspoons |
| 1 |
lb |
Medium shrimp; Shelled & deveined |
| 1 |
|
Clove Garlic; Minced |
| 1/4 |
ts |
Crushed red pepper flakes |
| 1/2 |
lb |
Mesclun or spring salad |
| 4 |
oz |
Feta Cheese; Crumbled |
INSTRUCTIONS
In medium bowl, combine vinegar, cilantro, 1/2 tsp. salt and sugar. Slowly
whisk in 2 Tbsp oil; set aside. Heat remaining 2 tsp oil in medium skillet
over medium heat. Add next three ingredients and remaining 1/3 tsp salt;
cook 2-4 minutes or until opaque. Combine with dressing and Mesclun; toss
well to coat. Top with Feta.
NOTES : Feta is a Greek sheep's milk cheese that is cured in brine. It has
a sharp, salty flavor and crumbly texture. You can make it less salty by
rinsing the cheese under cold water before crumbling.
Recipe by: First for Women
Posted to recipelu-digest by Rodeo46898 <Rodeo46898@aol.com> on Mar 2, 1998
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