|
|
Bite-size
pieces of potato combined with green beans, semi-dried tomatoes
and a tangy balsamic vinegar and olive oil dressing.
 |
| 2
lbs (1kg) potatoes—peeled and cut into bite-size
pieces |
| 20
green beans—ends
trimmed and left whole |
| ½
cup semi-dried tomatoes |
| 4
tablespoons extra
virgin olive oil |
| 2
tablespoons balsamic
vinegar |
| ½
clove garlic—minced
(crushed) |
| 1
teaspoon sea salt |
| ½
teaspoon freshly ground black pepper |
STEAM
or boil the potatoes until tender (around 8-10 minutes), adding
the green beans for the last 5 minutes of cooking. PLACE the
oil, vinegar, garlic, salt and pepper in a jar with a screw
top lid and shake until well combined. ALLOW the potatoes
and green beans to cool, then drizzle the dressing over the
salad and toss gently to combine well.
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|
|
Greek-Style
Potato Salad. Chunks of tender potato are tossed
with scallions, capers, olives, feta cheese and
fresh dill, then coated in a yogurt and lemon dressing
to create a mouthwatering potato salad with the
classic flavors of Greece. |
|
|
Salade
Niçoise. A hearty Provençal salad
with tuna, anchovies, boiled eggs, tomatoes, potatoes,
lettuce, green beans, olives and a tangy dressing.
|
|
|
The
MediterrAsian Way. Includes over 150 delicious
and nutritious Mediterranean and Asian recipes,
plus a complete healthy lifestyle plan. |
|
|
|
