More Great Recipes: Lettuce/Vegetable | Salad | Side Dish | Vegetable

Green Bean and Red-skinned Potato Salad


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Member since 2008

Serves 2-4 | Prep Time | Cook Time

Ingredients

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


Notes

Inspired by the Salmon Salad at Coastal Flats.

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