Behind the Recipes
Quick and Colorful Summer Salad by Divya Gugnani
INGREDIENTS:
Dressing:
1/2 cup chopped fresh parsley
4 tbsp.red wine vinegar
1.5 tbsp. fresh lemon juice
1 tbsp. of Honey Dijon mustard
1 tbsp. extravirgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 garlic clove, minced
Salad:
1 lb. small red potatoe
1 tsp. salt
1/2 lb. of cut green beans
2 cups of premade grilled chicken (about 8 ounces)
2 tbsp. chopped red onion
1 (10 oz.) package gourmet salad greens
PREPARATION:
1. To prepare dressing, mix first 8 ingredients, stirring well with a whisk.
2. To prepare salad, place potatoes in a saucepan and add water.
3. Add 1 teaspoon salt to pan; bring to a boil.
4. Reduce heat, and simmer 10 minutes or until almost tender. Add greenbeans, and cook an additional 5 minutes or until beans are crisp-tender.
5. Drain, rinse with cold water, drain again well.
6. Quarter potatoes.
7. Place the potatoes, beans, chicken, onion, and greens in a large bowl.
8. Drizzle with dressing, and serve up!
Rating****
< PREVIOUS RECIPE NEXT RECIPE >
Share This >
