A salad for 2 - full of yummy ingredients, yet comes together in no time at all, and can be easily doubled for guests or a family of 4.
What do I need ?
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup uncooked medium shrimp, peeled with tails left on, deveined
4 Boston lettuce leaves
1 avocado, chopped
1/2 cup halved grape tomatoes
1/2 cup thinly sliced radishes
1/4 cup sliced red onions
1/4 cup crumbled feta cheese with garlic and herbs
1/4 cup Renée's Mediterranean Greek Vinaigrette, divided
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How do I make it ?
Cook shrimp in boiling water in saucepan 2 to 4 min. or until shrimp turn pink; drain. Cool.
Cover small platter with lettuce; top with all remaining ingredients except vinaigrette.
Toss shrimp with 1 Tbsp. vinaigrette. Drizzle salad with remaining vinaigrette; top with shrimp.
Kraft Kitchen Tips!
Substitute 1 cup chopped cooked chicken breast for the shrimp.
Calories From Fat
% Daily Value
Fat 22 g
Saturated fat 4.5 g
Cholesterol 130 mg
Sodium 670 mg
Carbohydrate 15 g
Fibre 4 g
Sugars 3 g
Protein 22 g
2 servings, 1/2 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.