Seafood Salad Supreme
|Medium shrimp||1 Pound, peeled and deveined|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Small red potatoes||1 Pound, quartered|
|Green beans||8 Ounce, halved|
|Cooked chickpeas||2 Cup (32 tbs)|
|Sweet red pepper||1 Small, thinly sliced|
|Halved olives||1⁄4 Cup (4 tbs) (Ripe)|
|Low-fat mayonnaise||1⁄4 Cup (4 tbs)|
|Nonfat yogurt||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
|Dried oregano||1⁄8 Teaspoon|
|Dried basil||1⁄8 Teaspoon|
In a 10" round casserole, arrange the shrimp with their tails pointing toward the center.
Sprinkle with 2 tablespoons of the lemon juice.
Cover with a lid and microwave on high for 3 to 4 minutes, or until the shrimp just begin to turn opaque.
Let stand for 1 to 2 minutes.
Drain and chill.
In a 1-quart casserole, combine the potatoes and water.
Cover with a lid.
Microwave on high for 4 minutes.
Stir, cover, and microwave on high for 3 to 5 minutes, or until tender.
Using a slotted spoon, transfer the potatoes to a colander; reserve the liquid in the casserole.
Rinse the potatoes with cold water, drain well, and place in a large serving bowl.
Add the beans to the water remaining in the casserole.
Cover with a lid and microwave on high for 2 minutes.
Stir, cover, and microwave on high for 2 to 3 minutes, or until crisp-tender.
Transfer to a colander, rinse with cold water, and drain well.
Add to the bowl with the potatoes.
Stir in the chick-peas, red peppers, olives, and shrimp.
In a small bowl, whisk together the mayonnaise, yogurt, buttermilk, mustard, black pepper, oregano, basil, and the remaining 2 tablespoons lemon juice.
Pour over the shrimp mixture and toss gently to coat.