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Warm Shrimp and Potato Salad

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.