Greek-Style Shrimp Salad on a Bed of Baby Spinach

Ingredients and Weight:

• Baby spinach leaves - 500 grams
• Raw shrimp - 400 grams (deveined and peeled)
• Feta cheese - 100 grams (crumbled)
• Kalamata olives - 50 grams (pitted and sliced)
• Red bell peppers - 1 (sliced thinly)
• Fresh lemon juice - 3 tablespoons
• Extra virgin olive oil - 5 tablespoons
• Oregano - 1 teaspoon (dried)
• Salt and pepper - to taste

Preparation Time:

• Preparation: 20 minutes
• Cooking: 15 minutes
• Total: 35 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Prepare the shrimp by deveining and peeling. Set aside.
2. In a large bowl, combine the baby spinach, red bell pepper slices, and kalamata olives.
3. In a separate bowl, whisk together the fresh lemon juice, extra virgin olive oil, oregano, salt, and pepper.
4. Heat a pan and quickly cook the shrimp until they turn pink, then remove and let cool.
5. Add the crumbled feta cheese and cooked shrimp to the bowl with the spinach mixture.
6. Pour the lemon juice mixture over the salad and toss gently to combine.
7. Serve immediately on a plate or in a bowl.

Nutritional Information:

(Based on average values; may vary depending on specific ingredients used)

• Calories: 420
• Fat: 25g
• Carbohydrates: 12g
• Protein: 32g

Dish Characteristics:

• Refreshing and citrusy taste due to the lemon juice.
• Hearty combination of seafood and Greek flavors with the addition of feta cheese and olives.
• Great as a main dish or as a side salad.

User Comments:

1. "This salad was so refreshing! The combination of flavors was unique and really hit the spot."
2. "I loved the combination of shrimp and Greek flavors. The lemon juice added a citrusy tang that was perfect for the summer."
3. "This dish was a hit at my barbecue party! The baby spinach added a nice texture to the salad."

Special Precautions and Tips:

• Be sure to use fresh ingredients for best results.
• Adjust the amount of lemon juice and olive oil according to your preference for a more or less tangy taste.
• If you can't find baby spinach, regular spinach can be used but it may have a slightly different texture.