As soon as I read Chef Dennis’ post about Mediterranean Salad, I knew we had to try it soon, especially with all of the garden greens we’re harvesting. We changed it up a little by grilling our shrimp and adding more of them – this was our entire meal. I planned it around the pound of crab I’d gotten out of the freezer and used about half for the crab frittata and half for our three salads.
Bev bought a loaf of Italian bread and made croutons and picked the greens while I was in town that morning and when I got home I got the shrimp ready to grill. You can see Dennis’ recipe by clicking on the link above and our ingredients list is below. Bev tossed the greens – romaine & leaf lettuces and spinach, celery, and carrots with some Newman’s Caesar Dressing, then everyone built their own salad from:
Chopped green onion
Cooked penne pasta
Crumbled Feta cheese
Marinated artichoke hearts
Shrimp – dusted with Old Bay and basted with butter/garlic/lemon sauce while grilling – added warm to the salad.
Here’s mine and it was absolutely delicious. I covered many of my goodies with shrimp.
Double click on the above for details of our upcoming blogger party. We discovered that we scheduled it for Father's Day, but decided to proceed - treat Dad to a day trip to Almost Heaven South. Several folks have already committed, but I'd like to hear from everyone by June 1 who plans to attend - email email@example.com. We want to be sure we have plenty of food, but don't want to overbuy.
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Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Kicked Up Scramble For Breakfast