Green Bean and Red-skinned Potato Salad
1 6 OZ. Bag of Baby Spinach/Lettuce Mix
1 C Extra Fine French Green Beans
1 C Onions (Sliced Lengthwise)
2-3 Small Red-skinned Potatoes
1 Tbsp Olive Oil
2-4 Tbsp Light Balsamic Dressing
goat cheese or gorgonzola cheese (Optional)
In two saucepans, bring 2 cups of water to a boil (in each).
In saucepan 1, add green beans and a pinch of salt.
Lower to medium heat and cook approximately 8 minutes or until green beans are cooked but are still slightly crunchy.
Once cooked, immediately place the green beans in ice bath.
[Ice bath: a bowl of cold water combined with ice cubes]
Remove from water after a few minutes.
In saucepan 2, add red-skinned potatoes.
Lower to medium heat and cook 20 minutes.
Once cooked, immediately place the potatoes in ice bath.
Remove from water after a 5-10 minutes.
Meanwhile, place sliced onions and olive oil in small pan under medium to low heat.
Allow the onions to caramelize (approx. 20 minutes), stirring occasionally.
Combine the spinach/lettuce (washed and dried) with the green beans, potatoes, and dressing. Sprinkle with caramelized onions.
Optional: Top with goat cheese or gorgonzola cheese.
Pairs Well With
Inspired by the Salmon Salad at Coastal Flats.