Kale Salad with Shrimp and Potatoes with Lemon Dressing

INGREDIENTS:

• 3 Lemons

• 1/2 cup Olive Oil

• 1 Bay Leaf

• 1 Garlic Clove

• 1 tsp Honey

• Pepper

• Salt

• 1 Russet Potato (peeled and cubed)

• 1 lb raw Shrimp (peeled & deveined)

• 4 cups Kale (chopped)

• 1 pint Cherry Tomatoes (halved)

• 2 Cucumbers (thinly sliced)

• 1/2 Red Onion (thinly sliced)

• 1/3 cup Kalamata Olives

• 1/2 cup Fetta Cheese

DIRECTIONS:

1. Make dressing: Squeeze 1/3 cup of juice from Lemon(s) and pour into a blender or food processor. Add Olive Oil, Bay Leaf, Garlic, Honey, Salt, and Pepper. Blend until smooth.

2. Add a boiler basket to a saucepan with 1 inch of water; spray basket with cooking spray. Bring water to a boil.

3. Add Potato and cover and steam for 8 minutes.

4. Add Shrimp and remove from the heat and cover. Let the trapped heat and steam cook the shrimp for 1 minute.

5. Mix the Kale and Dressing in a large bowl. Add Tomatoes, Cucumbers, Onion, and Olives and toss well to coat well. Top with Shrimp and Potatoes then sprinkle with Feta.