a twist on a greek salad that is served at Nick's Fishmarket at the Fairmont Kea Lani Hotel in Wailea Hawaii. We had our wedding reception there, and this was the BEST salad ever!!! Soooo fresh and tasty!! Happened across the recipe online, Yeah!!
ounce roasted red peppers, diced or 1 ounce pimiento
Serving Size: 1 (325) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 209 g74 %
Total Fat 23.2 g35 %
Saturated Fat 4.1 g20 %
Cholesterol 33.9 mg
Sodium 304.2 mg
Dietary Fiber 7.7 g30 %
Sugars 4.4 g17 %
Protein 8.6 g
Shred lettuce into fine strips.
Combine and toss in a large bowl with diced tomatoes, onion and bay shrimp.
Add diced avocado.
For dressing: Whisk together ingredients. Olive oil, red wine vinegar, dijon mustard, black pepper, hard boiled egg whites shredded, and 1 ounce roasted red pepper diced or 1 ounce pimentos ( in a pinch I have used a quick dressing of olive oil, fresh squeezed lemon juice, salt, pepper and basil. Pretty much adjust it all to taste. It is a GREAT quick replacement and saves having to hard boil and egg and find pimentos or roasted red peppers.).
Pour over salad and toss lightly.
Sprinkle each portion with capers, crumbled feta and green onion.