Monday, July 12, 2010

{soups-salads-and-salad-dressings} Greek Seafood Salad Recipe

 

Greek Seafood Salad Recipe


"My husband and I and our six children—and now their spouses—are seafood lovers, and this combination of ingredients never fails to get "wows." It's great for summer picnics accompanied by a fresh baguette," says Maryalice Wood of Langley, British Columbia.

This recipe is:

Quick





    * 10 Servings
    * Prep: 25 min. + chilling

Ingredients

    * 2 medium cucumbers, peeled, seeded and coarsely chopped
    * 1 large tomato, coarsely chopped
    * 1 large onion, coarsely chopped
    * 1 large green pepper, coarsely chopped
    * 1 large sweet yellow pepper, coarsely chopped
    * 1/2 pound cooked small shrimp, peeled and deveined
    * 1 can (6 ounces) pitted ripe olives, drained and sliced
    * 1/2 cup cubed part-skim mozzarella cheese
    * 2 cans (6 ounces each) chunk tuna, drained
    *

      DRESSING:
    * 1/4 cup white vinegar
    * 1/4 cup crumbled feta cheese
    * 2 tablespoons minced fresh parsley
    * 2 tablespoons minced fresh oregano
    * 1 garlic clove, minced
    * 1/4 teaspoon salt
    * 1/4 teaspoon pepper
    * 1/2 cup olive oil

Directions

    * In a large bowl, combine the first eight ingredients. Gently stir in the tuna. In a small bowl, combine the vinegar, feta cheese, parsley, oregano, garlic, salt and pepper. Whisk in the oil. Pour over salad; do not toss. Cover and refrigerate for at least 1 hour. Toss just before serving. Yield: 10 servings.


Nutrition Facts: 1 serving (1 cup) equals 210 calories, 15 g fat (3 g saturated fat), 55 mg cholesterol, 367 mg sodium, 8 g carbohydrate, 2 g fiber, 12 g protein.


Greek Seafood Salad published in Taste of Home June/July 2006, p51





             Beth Layman  :)


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