Mediterranean Potato Salad with Shrimp & Feta
August 12, 2010A healthy and colorful taste of the Mediterranean.
Makes 4 servings
Ingredients
- 5 cups small red potatoes, quartered (about 1 1/2 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound medium shrimp, cooked and peeled
- 3 cups romaine lettuce, thinly sliced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup yellow beans, cut into 1-inch pieces
- 1 cup red onion, thinly sliced
- 1/2 cup (2 ounces) feta cheese, crumbled
- 2 tablespoons kalamata olives, chopped, pitted
Preparation
- Using a microwave-safe dish, arrange potatoes in a single layer; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Microwave at high 15 minutes or until potatoes are tender. Place potatoes in a large bowl.
- Add shrimp and 1 tablespoon dressing to potatoes; toss gently to combine.
- Add remaining dressing, lettuce, beans, onion and cheese; toss gently to coat.
- Top each serving with 1 1/2 teaspoons kalamata olives.
Dressing
- 1 1/2 tablespoon fresh basil, chopped
- 1 tablespoon fresh lemon juice
- 2 teaspoon extra virgin olive oil
- 3/4 teaspoon sugar
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dijon mustard
Preparation
- Combine all ingredients, stirring well with a whisk.