1. To prepare vinaigrette, turn on food processor and drop garlic thru chute. Process until minced and add broth along with next 7 ingredients. Process until well blended. 2. For salad, combine 2 tablespoons vinaigrette and shrimp into a large ziploc bag. Seal refrigerate for 20 minutes, turning bag occasionally to coat shrimp. 3. In a large saucepan add potatoes and cover with water. Bring water to a boil and cook 8 minutes. Add haricots verts to pan and cook for approximately 2 minutes longer or until haricots verts are tender crisp and potatoes are tender. Drain, rinse with cold water, drain again and cut potatoes into 1/4 inch thick slices. Set aside. 4. Heat a large grill pan over medium high heat and coat with cooking spray. Remove shrimp from bag and discard marinade. Cook shrimp for approximately 3 minutes on each side or until done. 5. In a large bowl, combine potatoes, haricots verts, greens, lettuce, bell pepper, tomatoes, and artichokes. Add remaining vinaigrette and toss gently. Place salad on serving platter, arrange shrimp and eggs over lettuce, sprinkle with olives and capers, serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
