Greek Shrimp Salad

Arctic Shores

1 pound frozen cooked shrimp, thawed

1 cup chopped cucumber

1 cup grape tomatoes, halved

1 cup Kalamata olives, halved

1 cup chopped red onion

4 ounces crumbled feta cheese

1/3 cup prepared Greek vinaigrette dressing

1/3 cup pine nuts, toasted

FYI, Kalamata olives have a pit inside, so cutting then in half is a bit of a chore. Budget your time accordingly.

In large bowl, combine all ingredients except pine nuts. Toss to coat.

The veggies by themselves are gorgeous.

Refrigerate, covered, several hours or overnight.

To serve, toss salad and sprinkle with pine nuts.

I didn't get to see this with the pine nuts on because I sent it to an event I couldn't attend. But it doesn't look to shabby without them, either!

My Rating: 4/5 "This has the nice Mediterranean flavor you'd expect with the added bonus of the comforting texture of the shrimp. Each ingredient keeps its own flavor well, and the combination of all of them is awesome. It's like a shrimpy, veggie-y trail mix that way."