French-Style Shrimp Salad

Assemble this salad in individual servings, or arrange it on a platter and serve family style. Niçoise olives are a small purplish-black variety; you can substitute kalamata. Serve with crusty French bread. This dish is a twist on the classic salade niçoise with tuna.

Yield: 6 servings (serving size: about 2 1/2 cups salad mixture, 5 ounces shrimp, 2 pieces egg, 4 teaspoons olives, and 1 teaspoon capers)

Ingredients

• Vinaigrette:
• 6  garlic cloves, halved
• 2/3  cup  fat-free, less-sodium chicken broth
• 1/4  cup  chopped fresh basil
• 1/4  cup  chopped fresh parsley
• 2  tablespoons  fresh lemon juice
• 2  tablespoons  tarragon vinegar
• 2  tablespoons  extravirgin olive oil
• 2  teaspoons  Dijon mustard
• 1/2  teaspoon  freshly ground black pepper
• 
  Salad:
• 2  pounds  peeled and deveined large shrimp
• 12  small red potatoes (about 3/4 pound)
• 1/2  pound  haricots verts
• Cooking spray
• 5  cups  gourmet salad greens
• 4  cups  torn romaine lettuce
• 1  cup  (1/4-inch-thick) slices red bell pepper (about 1 medium)
• 3  medium tomatoes, each cut into 6 wedges
• 1  (14-ounce) can quartered artichoke hearts, drained
• 3  hard-cooked large eggs, each sliced into quarters
• 1/2  cup  niçoise olives
• 2  tablespoons  capers

Preparation

To prepare vinaigrette, drop garlic through food chute with food processor on; process until minced. Add broth and next 7 ingredients (through black pepper); process until well blended.

To prepare salad, combine 2 tablespoons vinaigrette and shrimp in a large zip-top plastic bag; seal. Marinate in refrigerator for 20 minutes, turning bag occasionally to coat shrimp.

Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 8 minutes. Add haricots verts to pan; cook 2 additional minutes or until haricots verts are crisp-tender and potatoes are tender. Drain and rinse with cold water; drain. Cut potatoes into 1/4-inch-thick slices. Set aside.

Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Remove the shrimp from bag, and discard marinade. Add shrimp to pan. Cook 3 minutes on each side or until the shrimp are done.

Combine potatoes, haricots verts, greens, lettuce, bell pepper, tomatoes, and artichokes in a large bowl. Add remaining vinaigrette, tossing gently to coat. Place lettuce mixture on a serving platter. Arrange shrimp and eggs over lettuce mixture; sprinkle with olives and capers. Serve immediately.

Nutritional Information

Calories:

366 (30% from fat)

Fat:

12g (sat 2.2g,mono 6g,poly 2.2g)

Protein:

39.3g

Carbohydrate:

26.1g

Fiber:

6.4g

Cholesterol:

336mg

Iron:

6.7mg

Sodium:

798mg

Calcium:

179mg