Mediterranean Potato Salad With Shrimp And Feta

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

"Baking" the potatoes in the microwave cuts the cook time in half.

TOTAL TIME: 38 MINUTES

QUICK TIP: You can buy precooked shrimp at the fish counter in large supermarkets.

Ingredients

• 1 1/2 tablespoons chopped fresh basil
• 1 tablespoon fresh lemon juice
• 2 teaspoons extra virgin olive oil
• 3/4 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon Dijon mustard
• 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 cup thinly sliced romaine lettuce
• 1 cup (1/4-inch) strips red bell pepper
• 1 cup (1/4-inch) strips yellow bell pepper
• 1 cup thinly sliced red onion
• 1/2 cup (2 ounces) crumbled feta cheese
• 2 tablespoons chopped pitted kalamata olives

Directions

1. To prepare dressing, combine first 6 ingredients, stirring well with a whisk.
2. To prepare salad, arrange potatoes in a single layer on a microwave-safe dish; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Microwave at HIGH 15 minutes or until potatoes are tender.
4. Place potatoes in a large bowl.
5. Add shrimp and 1 tablespoon dressing to potatoes; toss gently to combine.
6. Add remaining dressing, lettuce, bell peppers, onion, and cheese; toss gently to coat.
7. Top each serving with 1 1/2 teaspoons olives.

Yield: 4 servings (serving size:2 1/2 cups)