1 Greek Green Salad
1 lb. Shrimp
Extra Virgin Olive Oil
1 Lemon, Garlic, 1 Onion, Parsley
15 minutes ahead:
Preheat oven to 350ºF. Slice open 4 pita breads. Chop parsley. Brush
insides with olive oil and sprinkle with parsley. Place on a baking sheet
and bake 10 minutes or until crisped.
Mince 2 cloves garlic.
Chop onion. Heat 2 Tbs. olive oil in a large skillet. Sauté garlic
and onion over medium heat for 5 minutes. Turn heat to high, add shrimp
and 1/4 cup wine. Cook for 2-3 minutes until shrimp turns pink. Remove
from heat, sprinkle with salt and pepper, and a generous handful of parsley.
Remove pita bread from oven and break into pieces. Divide salad onto
4 plates. Drizzle with olive oil and a squeeze of lemon, season with salt
and pepper. Divide shrimp among plates. Serve yogurt on the side.
The Dietitian Says:
The big Co-op salad provides 4 generous servings of vegetables. Shrimp
is a low saturated fat choice and can fit into a heart healthy eating
plan. Choose 100% whole wheat pita bread for a whole grain change of pace!