Spinach, Feta & Pea Salad

This was a huge hit over the weekend, and I decided it would be good to post! Below are the original instructions. I made the pita pieces, salad dressing (in a mason jar) and shrimp ahead of time before packing for the lake. Items traveled nicely for quick assembly at lunch. Enjoy!

Spinach, Feta & Pea Salad


  • 1 C thawed green peas
  • 1 (6-inch) whole-wheat pita, grilled and broken into tiny pieces
  • 3 Tbsp extra-virgin olive oil, divided
  • 1 1/2 tsp grated lemon rind, divided
  • 1/4 tsp salt
  • 1/2 tsp freshly ground black pepper, divided
  • 1 pound large shrimp, peeled and deveined
  • 1 Tbsp red wine vinegar
  • 1 Tbsp fresh lemon juice
  • 1 small garlic clove, minced
  • 1/2 cup thinly sliced red onion
  • 3 tsp chopped fresh mint
  • 1 (6-ounce) bag fresh baby spinach
  • 1 ounce feta cheese, crumbled


  1. Combine 1 tablespoon olive oil, 1 teaspoon lemon rind, salt, and 1/4 teaspoon black pepper in a large bowl. Add shrimp; toss to coat.
  2. Thread the shrimp onto 4 (12-inch) skewers. Arrange skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until done.
  3. Combine remaining 2 tablespoons oil, remaining 1/2 teaspoon lemon rind, remaining 1/4 teaspoon pepper, vinegar, juice, and garlic in a large bowl. Add shrimp, cheese, peas, onion, mint, and spinach; toss to coat. Top with pita and serve.

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