Warm Shrimp And Potato Salad

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Select the smallest red potatoes you can find for the fastest cooking time. While the potatoes cook, peel and devein the shrimp, and prepare the dressing.

Ingredients

• 1 pound small red potatoes, quartered
• 3/4 pound large shrimp, peeled and deveined
• 1/4 cup light mayonnaise
• 1/4 cup 1% low-fat milk
• 1 tablespoon capers, drained
• 2 teaspoons white wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup thinly sliced red onion
• 1 (5-ounce) bag gourmet salad greens

Directions

1. Place potatoes in a medium saucepan, and cover with water; bring to a boil.
2. Reduce heat, and simmer 12 minutes or until tender.
3. Add shrimp; cook 2 minutes or until done.
4. Drain and rinse with cold water; drain.
5. Combine mayonnaise and next 6 ingredients in a large bowl, stirring with a whisk.
6. Add potatoes, shrimp, and onion; toss to coat.
7. Serve over greens.

Yield: 4 servings (serving size: 1 1/4 cups salad and 1 1/4 cups greens)