Warm Shrimp and Potato Salad

Cooking Light
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.
4 servings (serving size: 1 1/4 cups salad and 1 1/4 cups greens)

Ingredients

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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

Preparation

Place potatoes in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 12 minutes or until tender. Add shrimp; cook 2 minutes or until done. Drain and rinse with cold water; drain.

Combine mayonnaise and the next 6 ingredients (mayonnaise through pepper) in a large bowl, stirring mixture with a whisk. Add potatoes, shrimp, and onion; toss to coat. Serve over greens.

Created date

March 2005

Nutritional Information

Calories 241
Caloriesfromfat 26 %
Fat 6.9 g
Satfat 1.2 g
Monofat 1.7 g
Polyfat 3.2 g
Protein 21.1 g
Carbohydrate 23.5 g
Fiber 2.9 g
Cholesterol 135 mg
Iron 4.2 mg
Sodium 643 mg
Calcium 102 mg