1 1/2 lbs potato (quartered, red babies work best)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb shrimp (medium -cooked and peeled)
3 cups lettuce (thinly sliced romaine works well)
1 cup red bell pepper (cut into 1/4-inch strips)
1 cup yellow bell pepper (cut into 1/4-inch strips)
1 cup red onion (thinly sliced)
1/2 cup crumbled feta cheese
2 tablespoons kalamata olive (chopped)
How to make it
To prepare dressing, combine first 6 ingredients, whisk to combine.
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.
