Chopped Greek Salad

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CHEF SHANNON NEWMAN

SYSCO CORPORATE

SERVES 1

 

INGREDIENTS:

5 21/31 P&D Premier Gold Natural Wild Caught Shrimp, heads removed Salt and freshly ground black pepper

2 cups Imperial Fresh arugula

1 cup Imperial Fresh radicchio

½ cup Imperial Fresh English cucumber, halved lengthwise and cut into ½-inch moons

½ cup diced Imperial Fresh tomato

    cup thinly sliced Imperial Fresh red onion

    cup julienned Imperial Fresh red bell pepper

3 oz. Sysco Imperial Yasouf feta vinaigrette, divided

2 oz. Sysco Imperial feta cheese

½ Casa Solana Imperial avocado, cut into ¼-inch slices

1 lemon, sliced (optional, for garnish)

 

DIRECTIONS:

Soak an 8-inch wooden skewer for 1 hour in water. Skewer the shrimp and season with salt and pepper. Preheat a charbroiler to medium-high, place shrimp skewers on the charbroiler and cook for 3 minutes per side.

While the shrimp is grilling, in a large bowl combine arugula, radicchio, cucumber, tomato, onion and bell pepper with 1 ounce of the feta vinaigrette. Sprinkle the feta cheese over the salad and top with shrimp and avocado slices. Serve with lemon slices, if using. Serve with the remaining 2 ounces of the vinaigrette on the side.