Grilled Fatoosh Salad
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Made With Our
Directions
Item No.
141131
Item No.
141119
Item No.
141108
Item No.
141142
Ingredients
- 1 pound shrimp, peeled and deveined
- 3 romaine lettuce hearts, washed and dried
- olive oil
- 2 Tbsp sumac
- Salt and pepper
- 2 (5-inch) pita bread rounds
- 1 cup garbanzo beans, drained and rinsed
- 1 cup fresh tomato, diced
- 1 cup seedless cucumber, quartered lengthwise and sliced 1/8-inch thick
- 1/4 cup pepperoncini, sliced
- 1/4 cup red onion, thinly sliced
- 3 ounces Feta cheese, crumbled
- Stonewall Kitchen Classic Greek Dressing, Lemon Dijon Vinaigrette, Lemon & Avocado Oil Vinaigrette or Olive Oil & Balsamic Dressing
Directions
- Place shrimp on skewers. Brush with olive oil and season with sumac, salt and pepper. Grill over medium-high heat about 2 minutes per side until pink and opaque. Remove from skewers and set aside.
- Cut heads of lettuce lengthwise. Brush with olive oil and season with sumac, then grill over medium-high heat cut side down 2-3 minutes total, turning occasionally. Remove and set aside.
- Grill the pita bread turning occasionally until crisp. Crumble into bite sized pieces.
- Place garbanzo beans, tomato, cucumber, pepperoncini and onion in a bowl and marinate generously with your choice of dressing.
- Arrange grilled lettuce on individual plates. Spoon marinated vegetables over lettuce, then top with shrimp, pita crumbles and feta.
