Mediterranean Potato Salad with Shrimp and Feta

Mediterranean Potato Salad with Shrimp and Feta Recipe
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Combine potatoes with shrimp, feta, olives, and handfuls of crunchy veggies for this satisfying spin on an old favorite. "Baking" the potatoes in the microwave instead of the oven cuts cooking time in half.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 362
Caloriesfromfat 23 %
Fat 9.4 g
Satfat 3.1 g
Monofat 3.8 g
Polyfat 1.4 g
Protein 30.3 g
Carbohydrate 39.4 g
Fiber 5.5 g
Cholesterol 185 mg
Iron 5.1 mg
Sodium 740 mg
Calcium 183 mg

Ingredients

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

Preparation

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.

Abby Dinces,

Cooking Light

July 2003
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