Shrimp and Green Olive Antipasto Salad

Shrimp and Green Olive Antipasto Salad


  • prep
  • 4 servings

Ingredients

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon anchovy paste or 1 anchovy, chopped

  • 1 clove garlic, minced

  • 1/2 teaspoon sugar

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 8 oz. cooked, peeled and deveined medium shrimp

  • 1/2 cup halved Lindsay┬« Pimiento Stuffed Spanish Manzanilla Olives

  • 1/2 cup halved cherry tomatoes or yellow teardrop tomatoes

  • 1/3 cup diced well-drained Lindsay┬« Red Roasted Peppers

  • 1/3 cup coarsely chopped marinated artichoke hearts

  • 1/4 cup grated parmesan or romano cheese

  • 8 large romaine lettuce leaves

  • 1/3 cup diced Lindsay┬« Sliced Golden Greek Pepperoncini (optional)


Cooking Directions

  1. In a large bowl, whisk together oil, lemon juice, anchovy paste, garlic, sugar, salt and pepper; mix well.

  2. Add shrimp, olives, tomatoes, peppers, artichoke hearts and cheese, tossing to coat.

  3. Cover; chill at least 30 minutes or up to 8 hours.

  4. Serve shrimp mixture over lettuce leaves.


Nutrition

  • Calories199
  • Fat12g
  • Protein15g
  • Cholesterol116mg
  • Total Carbs6g
  • Fiber1g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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