Salads : Main dish salads Last Updated: Mar 28th, 2009 - 19:25:14 Shrimp Salad Nicoise By Sandra Woodruff  Printer friendly page Yield: 4 servings 4 red-skinned new potatoes (about 2 inches in diameter) 6 ounces haricots vertes or young tender green beans (about 2 cups) 10 cups shredded or torn romaine lettuce 1 medium tomato, cut into wedges 1 cup canned or marinated quartered artichoke hearts, drained 4 slices red onion, cut into quarter-rings 1/2 cup plus 2 tablespoons light olive oil vinaigrette salad dressing 3/4 cup sliced black olives or pitted kalamata olives 1/3 cup crumbled reduced-fat feta cheese 3 hard-boiled eggs, chilled and quartered lengthwise SHRIMP 1 pound peeled and deveined large raw shrimp 1 teaspoon herbes de provence or fines herbes 1/2 teaspoon garlic powder 1/2 teaspoon ground black pepper 1/4 teaspoon salt 1. Sprinkle the shrimp with the herbs, garlic powder, pepper, and salt and toss to mix. Set aside. 2. Place the potatoes in a 2 1/2-quart pot, cover with water, and bring to a boil. Reduce the heat to medium, cover and cook for about 10 minutes or until tender. Add the green beans and cook for another minute or two, until crisp tender. Drain, return the vegetables to the pot, and cover with ice water.  Let sit for a couple of minutes, and then drain well. (Note: you can do this step the day before and chill the vegetables until ready to make the salad). 3. Place the lettuce, tomatoes, artichoke hearts, and onion in a large bowl. Slice the potatoes 1/4-inch thick and add them, along with the green beans, to the lettuce mixture. Pour the dressing over the salad and toss to mix. Set aside. 4. Coat a large nonstick skillet with cooking spray and preheat over medium-high heat. Add the shrimp and cook for a minute or two on each side, until lightly browned and cooked through. 5. Divide the salad mixture between 4 serving plates and top each serving with a-quarter of the shrimp. Arrange 3 egg quarters around the edges of each plate. Top each salad with some of the olives and a sprinkling of cheese. Serve immediately. Nutritional Facts (per serving) Calories: 408    Carbohydrates: 30 g     Fiber: 7.2 g      Fat: 18 g     Sat. Fat: 3.6 g Cholesterol: 333 mg       Protein: 36 g      Sodium: 998 mg    Potassium: 1,191 mg GI rating: low Diabetic exchanges: 4 lean meat, 3 vegetable, 1 starch, 2 fat © Copyright 2005 by eatsmarttoday.com Top of Page