Shrimp and Feta Salad

Servings: 6 or 48


For 6 servings:
3/4 cup (6 ounces) large curd cottage cheese
3/4 cup (3 ounces) Wisconsin feta cheese, crumbled
3/4 teaspoon oregano leaves, crushed
3/4 teaspoon black pepper, ground
1 cup tomatoes, coarsely chopped
1/3 cup scallions, sliced
6 ounces spaghetti, cooked, drained
12 ounces shrimp, 61 to 70 count, cleaned and cooked

For 48 servings:
3 pints (3 pounds) large curd cottage cheese
3 pints (24 ounces) Wisconsin feta cheese, crumbled
2 tablespoons oregano leaves, crushed
2 tablespoons black pepper, ground
1 quart tomatoes, coarsely chopped
3 cups scallions, sliced
3 pounds spaghetti, cooked, drained
6 pounds shrimp, 61 to 70 count, cleaned and cooked

Cooking Directions:

Combine cottage cheese, feta and seasonings; mix well. Stir in vegetables. Pour over combined pasta and shrimp; toss until well combined.

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this is a great salad! We only made one change, substituting green bell pepper for the scallions.
Reviewed on 7/6/2009 by Rosekevin91