shrimp salad

We are on a salad kick with the whole South Beach fast thing going on. Ok, I have not stuck to it like I wanted, but I am definetly living with more discipline this week. I have also started using the dailyplate to track what I eat (upon the recommendation of my friend, Erica.

Ben is a big-time salad eater, so he is loving the variety and my fridge looks so pretty with all of the colors! This recipe comes straight from Kalyn's Kitchen.

Dressing (6-8 servings)
4 oz. capers with juice (1/2 cup)
2 T minced roasted red pepper (from a jar)
2 T minced fresh parsley
1 1/2 tsp. Dijon mustard
1/3 cup red wine vinegar
1 cup extra-virgin olive oil

Put capers with liquid, minced roasted red pepper, and minced parsley in food processor with steel blade and pulse 20-30 seconds, until ingredients are coarsely chopped, then place ingredients in small plastic bowl. Stir in Dijon and red wine vinegar, then whisk in olive oil a little at a time, until vinaigrette is emulsified.

Salad (2 servings)
1 large handful shredded romaine lettuce
1 avocado, diced
3-4 small tomatoes, chopped
1/2 cup crumbled Feta
1/2 cup cooked salad shrimp

Put chopped romaine lettuce into medium-sized salad bowl, add about 2 T dressing and toss until lettuce is well-coated with dressing. (It will seem like too much dressing until you add the other ingredients.) Add chopped avocado, tomatoes, and salad shrimp, along with 1-2 T more dressing and toss gently. Top salad with crumbled feta.