Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 5 Ratings

Whip up this all-in-one meal in a matter of mere minutes thanks to the use of small or already-prepped ingredients like baby potatoes that cook in 10 minutes and already cooked shrimp.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

total:
30 mins
Servings:
4
Yield:
7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- to 5-qt. Dutch oven cook potatoes in a large amount of boiling water 10 minutes. Add beans; return to boiling. Cook 4 minutes more or until potatoes are tender; drain

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  • Meanwhile, in an extra-large bowl whisk together next five ingredients (through pepper). Gradually whisk in oil until combined. Add potato mixture and shrimp; toss to coat. In a medium bowl toss greens with half of the dill.

  • Serve warm potato mixture over greens mixture and sprinkle with remaining dill.

Tip

If you prefer a chilled salad, cook and drain the potatoes and beans as directed, except rinse with cold water and drain again.

Nutrition Facts

326 calories; fat 14g; cholesterol 183mg; saturated fat 2g; carbohydrates 23g; mono fat 10g; poly fat 2g; insoluble fiber 5g; sugars 3g; protein 26g; vitamin a 901.3IU; vitamin c 19.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.7mg; vitamin b6 0.3mg; folate 74.8mcg; sodium 621mg; potassium 997mg; calcium 124mg; iron 2.1mg.
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