Check out www.Precor.com/blog for great recipes like this! My favorite salad has to be the Greek salad. The only way to make it better would be to add grilled shrimp. This salad only has around 250 calories.
Makes 2 salad
1 ¼ tablespoon olive oil
2 tablespoons red Wine vinegar
1/8 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
¼ teaspoon Dijon mustard
½ teaspoon honey
Kosher salt and pepper
1 head romaine lettuce, chopped
1 large ripe tomato, cut into 6 wedges
1 small cucumber, peeled and sliced
1/3 cup sliced red onion
¼ cup low-fat feta cheese
Olive oil spray
10 large shrimp, peeled and deveined
½ teaspoon dried oregano, for the shrimp
6 pitted kalamata olives (optional)
To make the oregano vinaigrette, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, onion powder, Dijon mustard and honey in a small bowl. Season with kosher salt and pepper. Set aside.
To make the salads, divide the romaine lettuce, tomato, cucumber, red onion and feta cheese between two dinner plates and place in the refrigerator.
Heat a barbecue grill to medium heat. In a small bowl, lightly spray the shrimp with a little olive oil spray and sprinkle the oregano on the shrimp and mix well. Season with a little kosher salt and pepper. Grill shrimp on each side for about 1-2 minutes on each side, or until pink. Remove from the grill and place 5 shrimp on each salad. Serve with oregano vinaigrette and garnish with a lemon wedge and kalamata olives if desired.