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| Ingredients : |
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Shrimp Dressing:
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¾ cup natural yogurt |
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1 tablespoon fresh lime juice |
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3 tablespoons cucumber, peeled, seedless and diced |
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1 ½ tablespoon red onion, finely chopped |
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1 ½ cup dill, chopped |
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1 ½ teaspoon garlic, minced |
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Salt |
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25 shrimp, peeled, deveined, cut in half horizontally and blanched |
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Black pepper |
Salad dressing:
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1 ½ tablespoons chopped dill |
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1 ½ tablespoons chopped parsley |
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1 ½ tablespoons thyme leaves, chopped |
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1 ½ cups natural yogurt |
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3 tablespoons garlic, minced |
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¼ cup Dijon mustard |
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1/3 cup red wine vinegar |
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¼ cup lime juice |
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Salt |
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Pepper |
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2 ¼ cups extra virgin olive oil |
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Sugar |
Salad:
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6 cups mixed lettuce leaves, rinsed, dried, handcut in medium size pieces |
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¾ cup red pepper, seeded and deveined, chopped |
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¾ cup yellow pepper, seeded and deveined, chopped |
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¾ cup caramelized onions |
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½ cup black olives, seeded |
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1 cucumber, peeled, quartered lengthwise and thinly sliced |
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1 ½ cherry tomatoes, halved |
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¾ cup grated parmesan cheese |
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1 ½ cup feta cheese, crumbled ( may be replaced with white fresh cheese) |
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Salt |
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Pepper |
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Dill sprigs |
Caramelized Onions:
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3 tablespoons olive oil, extra virgin |
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1 ½ white onion, peeled and diced |
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3 tablespoons balsamic vinegar |
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Salt |
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Pepper |
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| Preparation: |
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Shrimp Dressing:
Combine yogurt, lime juice, cucumber, onion, dill and garlic. Season with salt and pepper, cover and chill. Whisk before using. Before serving, combine dressing with shrimp.
Salad dressing:
Combine dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lime juice, salt and pepper. Gradually whisk in oil, and continue whisking until emulsified. Add sugar to taste.
Salad:
Combine lettuces, peppers, onions, olives, cucumber, tomatoes, cheese and toss with salad dressing. Season with salt and pepper.
To serve divide salad among plates. Arrange shrimp with dressing on top and garnish with dill leaves.
Caramelized Onions:
Heat oil in a skillet and add onion. Cook over medium heat, stirring occasionally until they turn golden. Add balsamic vinegar and cook 2 more minutes. Season with salt and pepper. Refrigerate and use as needed.
Yields: 1 ½ cup
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6 -8 servings
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