Mediterranean Potato Salad with Shrimp and Feta
from ButterYum
makes 10 cups
Ingredients
Dressing:
3 tablespoons chopped fresh basil
2 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
1 1/2 teaspoon sugar
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
Salad:
1 1/2 pounds cooked baby red potatoes, quartered (about 5 cups)
1 pound medium shrimp, cooked and peeled
1 cup red bell pepper, cut into thin strips
1 cup yellow bell pepper, cut into thin strips
1 cup red onion, cut into thin strips
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons Kalamata olives, chopped and pitted
3 cups thinly sliced Romaine lettuce (added just before service)
Ingredients
To make the dressing:
Combine all the ingredients in a small jar; cover and shake vigorously.
To assemble the salad:
Toss all the remaining ingredients (except the lettuce) together in a large bowl with the dressing.
Add the lettuce just before service. Enjoy!
Notes: Consider removing uneaten lettuce before storing leftovers because it will wilt and become soggy. The recipe doesn't call for tomatoes, but I think they would make an excellent addition.