Another great salad

Found another good salad recipe for tonight. KalynsKitchen.com is a great spot to find recipes on the South Beach diet. You do not have to be dieting to eat these, because they are great at any time. Tonight's salad was excellent and, of course, as with all salads, your imagination is your best ingredient.

Salad with Tomatoes, Avocado, Feta, Shrimp and Caper Vinaigrette
Recipe adapted from Greek Salad with Avocado, Shrimp and Caper Vinaigrette from Nick's Fishmarket Maui featured in Bon Appetit
Magazine, March 2009

The title of this recipe is enough to turn people off. Don't stop now!!

Dressing (enough for 6-8 salads but make it all so can have the salad a few times)
4 oz. capers with juice (about 1/2 cup)
2 T. minced roasted red pepper from a jar
2 T minced fresh parsley
1 1/2 tsp. Dijon mustard
1/3 cup red wine vinegar
1 cup extra-virgin olive oil

Put capers with liquid, minced roasted red pepper and minced parsley in a food processor with steel blade and pulse 20-30 seconds. Place in a small bowl. Stir in Dijon and red wine vinegar and then whisk in olive oil, a little at a time, until vinaigrette is emulsified.

Salad (2 servings)
1 large handful shredded romaine lettuce
1 avocado, diced
3-4 small tomatoes, chopped
1/2 cup crumbled Feta
1/2 cup cooked salad shrimp
Small amount of sweet onion

Put chopped romaine lettuce into salad bowl and add 2 T dressing and toss until lettuce is well-coated. Add chopped avocado, tomatoes, shrimp along with 1-2 T. more dressing and toss gently. Top with the crumbled Feta.

I never buy the cooked salad shrimp. Tiger shrimp and white shrimp are always available and I simply boil in a pot with a good dose of Old Bay Seasoning. Shrimp cooked this way will taste like shrimp and not like soggy, watered shrimp.

We really enjoyed this salad. We made enough that it was our main entree. Chicken could be substituted. This will certainly be made again. See a pattern of avocado here?