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Wednesday, February 1, 2017

Veggie Nicoise Salad

This salad is chock full of vegetables and beans.  Although it would make a great summertime salad, it actually serves up just as well in winter.  This recipe serves 2 large salads or 4 smaller ones.

4 yellow potatoes
1/4 c. chopped red onion
1/2 # asparagus
1/2# green beans
1/2 avocado
1 can red kidney beans, drained
2 hard boiled eggs, halve
2-3 c. lettuce
1/3 c. olive oil
1 t. Dijon mustard
1/4 c. lemon juice
1 t. oregano
1 t. thyme
salt and pepper
Put the potatoes in a saucepan and cover with water.  Bring to a boil and cook for 12 minutes.
After cooking cut into 1/8's.  Slice green beans and asparagus into large pieces.  Put in saucepan and cover with water. Bring to a boil and simmer for 4 minutes.  Drain.
Place lettuce in serving bowls.   Mix olive oil, lemon juice, mustard and sapices.  Whisk well.  Mix several Tablespoons of dressing with the potatoes,  and several Tablespoons with green beans and asparagus.  Mix beans with onion and several Tablespoons of dressing.    Serve by covering lettuce in sections with the beans, asparagus mixture, and potatoes.  Place 1 hard boiled egg and some avocado slices on top.  Sprinkle with remaining dressing.

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