How To Make MEDITERRANEAN GREEK SHRIMP SALAD…

Hi Guys,
I made my version of a Mediterranean Greek Salad. I took it up a notch and added shrimp for some additional protein…

MEDITERRANEAN GREEK
SHRIMP SALAD
4 – 6 c. Mixed Lettuces ( I used Romaine, Arugula and Red Leaf )
1 c. Cucumbers ( cubed )
1 c. Cherry Tomatoes ( sliced in half )
1/2 c. Red Bell Peppers ( diced )
1/2 c. Purple Onions ( diced ) (Shallots may also be used )
1 c. Chickpeas ( drained & rinsed )
1 c. Kalamata Olives
1c. Feta
1/2 c. Italian Parsley ( optional )
1-2 c. Cooked Shrimp ( seasoned )

DRESSING FOR SALAD
4 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Dijon Mustard or Spicy Brown Mustard
2 Tbsp. Lemon Juice
2 Tbsp. Red Wine Vinegar
1/2 – 1 tsp. Oregano
4 – 6 Garlic Cloves ( minced )
2 Tbsp. Maple Syrup ( optional, may substitute Honey )
1 tsp. Salt ( more if needed )
1/2 tsp. Black Pepper ( to taste )

Whisk all ingredients for dressing together, pour over salad right before serving, toss salad…ENJOY…😋

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HAVE A GREAT DAY…😊

Hi guys, welcome to Bajama Mama’s Kitchen. More um today I’m going to make a Mediterranean um Greek salad with shrimp. Okay, so I got all my items prepped, but I’m going to make the dressing. Let me show you how to do it. Okay, guys. Right here I have my um my little dressing shaker bottle. And this is four tablespoons of um extra virgin olive oil. Oh goodness. I’m about to put some mustard in here. Kind of went all over the place. And then I’m going to put about let’s see a about a tablespoon of don mustard or either um spicy brown mustard. Either or. This right here is about 2 tablespoons of red wine vinegar. This is two tablespoons of fresh squeezed lemon juice. This right here is some garlic. Now, put as much or as little as garlic as you want. I got about four to five cloves. If you don’t want garlic, put it in. And if that’s too much, just put one or two cloves in there. But I like a lot of garlic. And then I’m going to put little oregano. probably about a half a teaspoon of oregano. And I got some salt and pepper I’m going to put in here to your taste. You can always put more. [Music] That’s probably about half a little bit over a half a teaspoon. And then I’m put about a half a teaspoon of black pepper. And this right here is optional. What this is is some maple syrup. You can use um honey if you like. You can use date syrup. I want all that date syrup, brown sugar if you want a little sweetness. Now, if you don’t want a little sweetness to your dressing, just leave it out. And that’s it. And we’re going to emulsify this with a with a whisk, but since I have this bottle, I’m just going to shake it up. So, give me a second. Okay, guys. Guys, this is what it looks like all shaken up. So, I’m going to put this aside and start putting our salad together. Um, you can use romaine lettuce. I use romaine and um some arugula and some uh red leaf lettuce and I just cut it up really good and I just mixed it up. You don’t have to use all those lettuce. I like a lot of different lettuce in my salads. So, let’s put this together. Okay, guys. I tried to make all my vegetables um similar similar in size. So, I’m going to first start off throwing some cucumbers on here. Okay. And then I have um some red onions. Now, you can use shallots also. They’re not as strong. But what I did was I cut these up and then I soaked them for about 30 45 minutes in in cold water just to take some of the bite off of them. You don’t need a lot of onions. Just enough to get a little bit in your bites. Okay, I’m going save all this for tomorrow cuz I’m sure we’re going to have a salad tomorrow. Now, this right here is some Italian parsley. And I’m just going to put some I should have put it on there before I actually started, but that’s okay. This is real life. Okay. And then I have some cherry tomatoes. You can use um regular tomatoes just cut up. Um I just happen to have some cherry tomatoes or you can use the uh the grape tomatoes. I think the cherry are a little bit sweeter. Okay, that should be enough of tomatoes. And then we have some chickpeas over here. And on this chickpeas, um, I just opened a can and just drained them and rinsed them. And I put a little bit of lemon juice and a little seasoning on there cuz they’re so bland to me. And just kind of put a little bit right there. Okay, Dante likes chickpeas. And then also I’m going to um I have some uh red pepper over here. I had them already sliced up really thin, so I didn’t get to cube them, but I’m just going to add a little bit of red pepper. So, I just kind of chopped it a little bit. Little bit of red pepper. Actually, you know what? I’mma use it all up because I have another red pepper cuz So, there we go. And then I have some some black olives right here. Let’s kind of put this right here. I love olives in my salad. Okay, this is the last of the olives, but go to the store and get some more. And then I have some feta over here. Actually, let me grab the shrimp. Okay, guys. I have some shrimp right here. And this this is cooked shrimp. And I just put a little lemon juice and some seasoning salt and a little smoked paprika. So, I’m going to just put a heap of that right in the middle right there. Use it all up. Okay. And then I got some feta over here. I like that. Mediterranean um feta that they have, but I couldn’t find it cuz it has like the Mediterranean spices in there. Actually, put some right there. Just a little bit. And then we’re going to put the dressing on here. Shake it up again. And I tasted the dressing is doesn’t need anything else. And then you’re just going to pour the dressing right over it. And that is my version of a Greek Mediterranean salad. Very easy, very quick to put together except for chopping up or whatever. But um that’s our dinner for tonight. That’s why I added some shrimp. Even though the uh garbanzo beans are protein, but I just added a little uh shrimp that I had in there just to kind of take it up a notch. All right, you guys like, comment, share, subscribe. Have a great day. And the uh recipe of everything I use will be in the description. Bye.