Time for Recipes

INGREDIENTS
1. 1/2 cup plain yogurt
2. 2 tablespoons fresh lemon juice
3. 2 tablespoons cucumber, peeled, seeded, and finely diced
4. 1 tablespoon minced red onion
5. 1 teaspoon minced garlic
6. 1 tablespoon minced fresh dill leaves
7. Pinch cayenne pepper
8. Kosher salt
9. Freshly ground black pepper
10. 1 romaine heart, torn into bite-size pieces
11. 4 cups mixed baby lettuces washed and dried
12. 1/2 cup red bell pepper cored, seeded, trimmed, and cut into 1-inch cubes
13. 1/2 cup yellow bell peppers cored, seeded, trimmed, and cut into 1-inch cubes
14. 1/2 cup caramelized onions
15. 1/2 cup kalamata olives, pitted
16. 1 cucumber, peeled, seeded, quartered, cut into 1/2- inch slices
17. 1 cup yellow pear and sweet 100 cherry tomatoes, cut in halves
18. 1/2 cup freshly grated Parmesan cheese
19. 1 cup crumbled feta cheese
20. 1 cup Greek Salad Dressing*
21. Kosher salt
22. Freshly ground black pepper
23. 16 large shrimp, peeled, deveined, cut in half horizontally, blanched
24. 1/4 cup toasted pine nuts**
25. Fresh dill for garnish (optional)

COOKING DIRECTIONS

• To make the Shrimp Dressing: In a medium bowl, whisk together the first six ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again.
• In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates.
• In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.