Strawberry, Shrimp, Feta Salad with Blueberry Vinaigrette

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Makes 4 servings


Blueberry Vinaigrette:

1 dash cayenne pepper (optional)

1/2 teaspoon dried ground basil

1 teaspoon dijon mustard

1/4 cup Steen’s cane vinegar

1/4 cup pecan oil

1/2 cup blueberries

2 cloves garlic


Strawberry, Shrimp, Feta Salad:

3/4 pound shrimp

1/3 cup sliced red onion

2 cups strawberries, sliced

8 cup mixed salad greens

2 ounces feta cheese

1 cucumber, raw, peeled



To prepare vinaigrette, measure all ingredients into a bowl. Whisk together for approximately 1 minute to blend thoroughly. Pour into a glass jar or bottle and refrigerate until ready to use. Shake before serving.


To prepare salad, use a gas or charcoal grill (or a grill pan on the stovetop) to grill shrimp. Grill shrimp for 5 minutes, turning once, until pink and cooked through.


In a small bowl, toss onion with 1 tablespoon of vinaigrette. In another small bowl, toss strawberries with 1 tablespoon of vinaigrette.

In a large bowl, combine onion and greens with remaining vinaigrette to coat lightly; toss to mix.

Divide greens among 4 chilled salad plates. Arrange strawberries and shrimp on top of greens. Sprinkle with cheese and garnish with cucumber slices.

Per serving: 260 calories, 11 grams fat, 3 grams saturated fat, 301 mg sodium, 18 grams carbohydrate, 4 grams fiber, 10 grams sugar, 22 grams protein.

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