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8 Ratings
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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.

Abby Dinces
Recipe by Cooking Light July 2003

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

362 calories; calories from fat 23%; fat 9.4g; saturated fat 3.1g; mono fat 3.8g; poly fat 1.4g; protein 30.3g; carbohydrates 39.4g; fiber 5.5g; cholesterol 185mg; iron 5.1mg; sodium 740mg; calcium 183mg.
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