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
How to Make It
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.
This was a great salad. I served this with grilled salmon so I did not add the shrimp. I also omitted the salt and onion. I did make half of the recipe but made and used the full portion of dressing. Sauteed green beans, melon and milk rounded out this great meal. I will definitely make this again.
Well, the 4th of July was a smashing success thanks to this recipe. I changed a couple things, thanks to some of the previous comments; but everyone loved it. My changes, double the dressing! Also I added 1 tablespoon of chopped garlic and I used Honey dijon mustard more like 1/2 cup and a lot of Feta cheese more like 2 cups, also I used about a cup of EVOO and a splash of balsamic vinegar (but not too much because you have lemon for the acid). Also, instead of putting the kalamata olives on top when serving I chopped it fine and added it to the dressing I used about 1/4 of fine chopped olives and I added a little more fresh basil than it called for. I didn't mix it until I was ready to serve because I didn't want the lemon juice to make the shrimp tough. Used tastefull sensation ruby sensation 2 bite potatoes and WOW! It was refreshing and filled with wonderful flavors I will definatly be putting this in my favorite recipe collection. It was a star spangled success!!
I made this salad last night, and it was definitely a keeper. The amount of salad dressing was just right to coat everything. It is a very healthy recipe as well, and great for this hot muggy weather we are having.
If you think, without having tried recipe, that there is too little dressing, then add a little more olive oil and/or lemon juice. I made the recipe, and found the dressing just right, without leaving a puddle of grease in the bottom of the bowl.
While I appreciate your comments Joyfull, I think it is a bit presumptuous of you to comment on a recipe before you've even tried it. So, unless you are a master chef, your evaluation should be taken with a grain of salt. (personally, I think the dressing ingredient amounts sound reasonable and could always be altered to taste).
Unfortunately, in order to submit a comment I am required to also rate this recipe. I have given it the benefit of the doubt and given it 3 stars.
2 teaspoons oil for this size salad? You're kidding, right? I'm sure we all know we need to keep our fat intake in check, but this is a bit rediculous. A salad like this, with muliple ingredients, & only 2 teaspoons oil is a failure before you'd start.
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