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

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.

How to Make It

Step 1

To prepare dressing, combine first 6 ingredients, stirring well with a whisk.

Step 2

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.

Step 3

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.

Ratings & Reviews

incremona's Review

Joyfull
July 21, 2011
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.

Pwr3TatBrat's Review

PaddyD
July 04, 2011
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!!

Bethychka's Review

Pwr3TatBrat
June 28, 2011
N/A

nursefeb's Review

Jane9803
June 27, 2011
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.

PaddyD's Review

Bethychka
June 24, 2011
The dressing was just the right amount. This was fresh and flavorful. It was the perfect addition to a picnic. I will absolutely make this again.

Jane9803's Review

nursefeb
June 23, 2011
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.

Joyfull's Review

incremona
June 23, 2011
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.