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1
In a medium bowl, whisk together the first 6 ingredients until well blended.
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2
Season with cayenne, salt, and pepper to taste.
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3
Refrigerate in a covered container.
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4
When ready to use, whisk again.
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5
In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing.
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6
Toss until blended.
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7
Season with salt and pepper.
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8
Divide and mound onto 4 chilled salad plates.
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9
In a medium bowl, toss together the shrimp and Shrimp Dressing.
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10
Arrange 8 shrimp halves over and around salad mound.
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11
Top with pine nuts and garnish with dill sprigs.
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12
* To toast pine nuts, place the nuts in a small skillet in a single layer.
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13
Over low heat, toast until lightly golden, stirring often to prevent burning.
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14
This takes 3 or 4 minutes.
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15
Drain on paper towels.
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16
In a 10-inch skillet or saute pan, heat the oil.
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17
Add the onion and cook over medium heat, stirring frequently, until lightly browned, about 15 minutes.
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18
Add the vinegar and cook 1 minute longer.
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19
Season with salt and pepper, to taste.
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20
Cool the onion and transfer to a covered container.
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21
Refrigerate and use as needed.
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22
In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper.
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23
Slowly whisk in the oil, and when emulsified, season with sugar to taste.
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24
Refrigerate in a covered container.
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25
When ready to use, whisk again.
