Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Shrimp | 100g cooked | 99 |
| Cherry | 1 cup (138g) | 87 |
| Honey | 1 tbsp (21g) | 64 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Vinaigrette
- 1 tbs red wine vinegar
- 1 tsp honey dijon mustard
- ⅛ tsp salt
- ⅛ tsp black pepper
- 3 tbs olive oil
- 2 tbs snipped chives
- Salad
- 1 pound green beans, trimmed
- 2 tbs olive oil
- 2 cloves garlic, finely chopped
- 1½ pounds large shrimp, shelled and deveined
- ¼ tsp salt
- ¼ tsp black pepper
- 1 cup cherry tomatoes, halved
- ½ cup crumbled feta cheese
- snipped chives
Directions
In a bowl, whisk first 4 ingredients.
Drizzle in the oil, whisking until the dressing is emulsified.
Add chives, set aside.
Bring a pot of salted water to a boil.
Add beans and simmer 5 min. or until tender.
Drain and place in a bowl.
Toss with dressing, set aside.
Heat oil in a skillet.
Add garlic and shrimp.
Season with salt and pepper and cook 2 min. per side or until cooked through.
Toss tomatoes with the beans.
Place on a serving platter.
Scatter shrimp and feta cheese over the top.
Garnish with snipped chives.