Shrimp and Feta Salad
A simple, cheesy and delicious Mediterranean shrimp and pasta entrée salad. For the perfect final touch, provide fresh lemon wedges for squeezing atop individual servings.
1 pound medium shrimp, cooked and deveined
1 cup (4 ounces) crumbled Wisconsin Feta cheese
1 cup cream-style cottage cheese
8 green onions, thinly sliced
2 ripe tomatoes, cored and coarsely chopped
1 1/2 teaspoons dried oregano, crushed
2 1/2 teaspoons freshly ground black pepper
8 ounces spaghetti, cooked and drained
- Combine all ingredients except pasta in a large bowl. Mix well. Add pasta and toss. Serve immediately.
Makes 8 servings.
Tip: For more color and flavor, add 1/3 cup diced green, red or yellow bell pepper.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.