green leafy salad with grilled shrimp & vinaigrette recipe

green leafy salad with grilled shrimp & vinaigrette

prep time: 15 minutes + marinade time
cook time: 10 minutes
ready in: 50 minutes

makes: 6 servings, 10 oz.. each


  • 1 clove garlic, peeled
  • 1/4 teaspoon kosher salt
  • 1/2 cup lemon juice
  • 1 shallot, minced
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon minced drained capers
  • 1 Tablespoon minced fresh parsley
  • Ground black pepper to taste
  • 1/2 cup extra-virgin olive oil
  • 1 ½ lb. shrimp, peeled & cleaned
  • 1 lb. cleaned greens
  • 8 oz. roasted red pepper
  • Sliced English cucumber

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Mash the garlic and kosher salt together to form a paste. Place in a small bowl and add the lemon juice, shallot, mustard, capers, parsley, salt and pepper. Whisk until blended. Add the olive oil in a slow, steady stream, whisking constantly. Taste and adjust for seasonings.
  2. Marinate the shrimp in 1/2 cup of the dressing for 30 minutes to an hour. Remove shrimp from marinade and discard marinade. Grill the shrimp, then chill.
  3. Place the greens on the plate and arrange the shrimp, red pepper and English cucumber on top.
  4. Drizzle with the remaining vinaigrette.
  5. Additional vegetables may be added as well as croutons.

Per Serving: 300 calories, 20g fat, 3g saturated fat, 175mg cholesterol, 280mg sodium, 9g carbohydrate 3g fiber, 25g protein