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August 28, 2004
Mediterranean Potato Salad with Shrimp and Feta
Dressing:
1 1/2 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice
2 teaspoons extravirgin olive oil
3/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Dijon mustard
Salad:
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 thinly sliced romaine lettuce
1 cup red bell pepper, cut into 1/4-inch strips
1 cup yellow bell pepper, cut into 1/4-inch strips
1 cup thinly sliced red onion
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives
To prepare dressing, combine first 6 ingredients, stirring well with a whisk.
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. 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, bell peppers, onion, and cheese; toss gently to coat. Top each serving with 1 1/2 teaspoons kalamata olives.
Yield: 4 servings (serving size: 2 1/2 cups)
CALORIES 362 (23% from fat); FAT 9.4g (sat 3.1g, mono 3.8g, poly 1.4g); PROTEIN 30.3g; CARB 39.4g; FIBER 5.5g; CHOL 185mg; IRON 5.1mg; SODIUM 740mg; CALC 183mg
Posted by carcharhinid at August 28, 2004 02:11 PM