Greek Salad with Shrimp

Simple yet substantial. You can buy the lettuce already torn and the feta crumbled. (Try different feta flavors, like basil-tomato, black pepper, garlic- herb, and Mediterranean.) Also, most supermarkets will shell shrimp for a charge, saving you time and effort. Stop at the fish counter first so the shrimp can be cleaned while you shop. (If you’re really pressed, have them steam the shrimp too.)

1 lb lg shrimp, peeled and deveined
1 tsp dried oregano
* salt and pepper (to taste)
1 bag (10 oz) torn romaine lettuce
2 tomatoes, cut into wedges
1 red onion, thinly sliced
1/2 c crumbled feta cheese
2 tbsp lemon juice
2 tbsp water
2 tsp Dijon mustard
1 tsp olive oil

1. Place shrimp in a med saucepan and add water to cover. Bring to a simmer over med heat. Turn off the heat and let stand 1 min. Drain and place in a lg bowl. Add oregano, salt, and pepper. Toss to mix. (Can be made ahead and refrigerated.)

2. Add lettuce, tomatoes, onions, and feta. Toss well.

3. In a sm bowl, whisk together lemon juice, water, and mustard. Whisk in oil. Pour over salad and toss well. Serves

Diet exchanges: Milk 0; Vegetable 0.9; Fruit 0; Bread 0; Meat 2.1; Fat 0.5

Nutritional info: Cal 132; Fat 4.3 g (29 % of cal); Sat fat 1.8 g; Chol 110 mg; Fiber 1.8 g; Pro 16.3 g; Carb 7 g; Sodium 327 mg)

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