Ingredients

Shrimp Dressing:

• 1/2 cup plain yogurt
• 2 tablespoons fresh lemon juice
• 2 tablespoons cucumber, peeled, seeded, and finely diced
• 1 tablespoon minced red onion
• 1 tablespoon minced fresh dill leaves
• 1 teaspoon minced garlic
• Pinch cayenne pepper
• Kosher salt
• Freshly ground black pepper

Salad:

• 1 romaine heart, torn into bite-size pieces
• 4 cups mixed baby lettuces, washed and dried
• 1/2 cup each red and yellow bell peppers, cored, seeded, trimmed, and cut into 1-inch cubes
• 1/2 cup Caramelized Onions (recipe follows)
• 1/2 cup Kalamata olives, pitted
• 1 small cucumber, peeled, seeded, quartered, cut into 1/2-inch slices
• 1 cup yellow pear and Sweet 100 cherry tomatoes, cut in halves
• 1/2 cup freshly grated Parmesan cheese
• 1 cup crumbled feta cheese
• 1 cup Greek Salad Dressing, recipe follows
• Kosher salt
• Freshly ground black pepper
• 16 large shrimp, peeled, deveined, cut in half horizontally, blanched
• 1/4 cup toasted pine nuts *
• Fresh dill sprigs

Directions

CARAMELIZED ONIONS:

• 2 tablespoons extra virgin olive oil
• 1 large red, yellow, or white onion, (3/4 pound), peeled, trimmed and cut into 3/4-inch dice
• 2 tablespoons balsamic vinegar
• Kosher salt and freshly ground black pepper

GREEK SALAD DRESSING:

• 1 tablespoon minced fresh dill leaves
• 1 tablespoon minced fresh parsley leaves
• 1 tablespoon minced fresh thyme leaves
• 1 cup plain yogurt
• 2 tablespoons minced garlic
• 1/4 cup Dijon mustard
• 1/4 cup red wine vinegar
• 1/3 cup fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground white pepper
• 1 1/2 cups extra virgin olive oil
• Sugar