Tuesday, May 13, 2014

Yia Yia Slapped Your Mama (Cajun-Greek Salad)

Yia Yia Slapped Your Mama (Cajun-Greek Salad)
by Linda

Salad Dressing:
1/2 cup lemon-flavored olive oil (I used Sciabica)
1/2 cup white wine vinegar
2 cloves of garlic, finely minced or 2 cubes Dorot Crushed Garlic
1 teaspoon Mexican oregano
Sea Salt
Ground black pepper

Mix all ingredients together in a jar and shake well. Refrigerate for at least an hour before using.

1 box Slap Ya Mama Cajun Jambalaya Dinner Mix
1 English cucumber, peeled and diced
1 carton grape tomatoes, halved
1 small red onion or 1/2, peeled and diced
1 small red bell pepper, diced
1 small green bell pepper, diced
1/2 cup flat leaf parsley, chopped
6 ounces feta cheese
1 pound large shrimp, peeled, cooked and diced
1 head of butter lettuce, leaves removed from core, washed and dried well

Prepare Slap Ya Mama Cajun Jambalaya Dinner Mix according to package directions. Cool in pan, then refrigerate overnight or 4-5 hours prior to serving.

Combine cooked/refrigerated Slap Ya Mama Cajun Jambalaya Mix, cucumber, grape tomatoes, red onion, red bell pepper, green bell pepper, parsley, feta and shrimp into a large mixing bowl.

Drizzle half of the salad dressing over the salad and gently mix. Refrigerate until ready to serve.

To Serve:
Arrange 3-4 butter lettuce leaves on a salad plate. Place a huge scoop of salad in center. Drizzle with salad dressing. Repeat for number of servings needed. You should be able to get 4 large servings or 6 small.

I used Ina Garten’s method for Roasted Shrimp. Easy, quick and good.

If you would like to garnish each salad with a whole shrimp, like I did, buy an extra 1/4 pound. To me, the more shrimp, the better!


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