Provencal Potato & Shrimp Salad
Servings Prep Time
6people 25minutes
Cook Time
10minutes
Servings Prep Time
6people 25minutes
Cook Time
10minutes
Ingredients
  • 1pound thin-skinned potatoesabout 3 medium
  • 1/2pound green beans, ends removed and cut into 1-inch pieces
  • 3tablespoons extra-virgin olive oil, divided
  • 2tablespoons lemon juice
  • 1pound medium shrimp, shelled and deveined
  • 1/4cup red wine vinegar
  • 1tablespoon Dijon mustard
  • 2 medium shallots, chopped
  • 1/4teaspoon salt
  • Freshly ground black pepper
  • 10-15 cherry tomatoes, sliced in half
  • 3tablespoons chopped fresh parsley or basil
  • 4-5ounces mesclun salad greens, washed and dried
Instructions
  1. Cook potatoes in a medium-size saucepan until softened, about 20-25 minutes. If you prefer the green beans to have a softer cooked texture or if they are larger in size, add them to the pan the last 3 minutes of cooking. Add 1 tablespoon olive oil and the lemon juice to a large skillet and sauté the shrimp, about 5 minutes, or until they turn pink.
  2. Add the vinegar, mustard, shallots, salt and pepper to a blender or food processor. Blend, slowly pouring in the remaining 2 tablespoons olive oil until smooth.
  3. Cut cooled potatoes into bite-size pieces and add to a large salad bowl along with the green beans, tomatoes and parsley (or basil), drained shrimp and salad greens. Add salad dressing and toss lightly. Add additional salt and ground pepper if desired.
Recipe Notes
Nutrition Facts
Provencal Potato & Shrimp Salad
Amount Per Serving
Calories 234
* Percent Daily Values are based on a 2000 calorie diet.

Photography by Rita Maas

Calories 234,Fat 8,Perfat 32,Cholesterol 115,Carbo 22,Protein 18,Fiber N/A,Sodium N/A

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