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Prep 35min
Total2hr35min
Servings14
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Ingredients
1
lb cooked deveined peeled medium shrimp with tails (31 to 35 count)
1
block (8 oz) feta cheese, cubed
2
cups fresh cauliflower florets
1
medium red bell pepper, cut into 1-inch pieces
16
kalamata or ripe olives
1/2
cup olive oil
1/3
cup red wine vinegar
1/4
cup chopped fresh basil leaves
1/4
cup chopped fresh Italian (flat-leaf) parsley
1
tablespoon fresh grated lemon peel
2
cloves garlic, finely chopped
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Steps
1
In large resealable food-storage plastic bag or glass baking dish, mix all ingredients. Gently move ingredients around in bag to mix well.
2
Refrigerate at least 2 hours but no longer than 12 hours to blend flavors. Drain before serving. Store in refrigerator.
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The options for this antipasto are limitless. Try adding cucumber slices, chopped red onion or quartered artichoke hearts.
Feta cheese, a traditional ingredient in Greek salad, is a soft, white cheese ripened in brine. It tastes salty, so there's no need to add salt to this dish.
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