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Warm Vegetable Salad
Warm new potatoes and green beans tossed with a lemon-garlic dressing.
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
servings
Ingredients
▢
1 ½
pounds
small red skinned potatoes
▢
¾
pounds
green beans
trimmed and halved
▢
1
bunch
scallions
sliced
▢
2
roasted red bell peppers
(recomend: Vigo brand)
▢
½
cup
chopped fresh flat-leaf parsley
▢
2
cloves
garlic
minced
▢
1 ½
teaspoons
dried oregano
▢
1
lemon
zest and juice
▢
2
tablespoons
white wine vinegar
▢
½
cup
extra virgin olive oil
▢
1
teaspoon
salt
▢
½
teaspoon
black pepper
Instructions
Wash the potatoes.
Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 10-12 minutes.
Remove the potatoes from the boiling water and add the green beans to the pot.
Cook the beans until tender (about 3 minutes). Remove the green beans to a large bowl.
Slice the potatoes into bite size pieces while still warm and add them to the bowl with the green beans.
Cut the roasted red bell peppers into approximately 1” inch square pieces. Add to the bowl with the potatoes.
Add the scallions, parsley and garlic and toss well to combine.
In a small bowl, combine the oregano, lemon juice, zest and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper.
Pour over the warm vegetables and toss well to coat with the dressing.
Notes
Nutrition
Serving:
1
|
Calories:
406
kcal
|
Carbohydrates:
38
g
|
Protein:
6
g
|
Fat:
28
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
20
g
|
Sodium:
878
mg
|
Potassium:
1098
mg
|
Fiber:
7
g
|
Sugar:
6
g
|
Vitamin A:
1407
IU
|
Vitamin C:
60
mg
|
Calcium:
95
mg
|
Iron:
3
mg