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Vegetarian Nicoise Salad

13 August 2013

Vegetarian Nicoise Salad

Vegetarian Nicoise Salad
Vegetarian Nicoise Salad ~ The Rookie Cook


Recently, I checked out The Fresh 20 ecookbook from my local library.  I am all about the library's ebooks now that I found out about it.  It saves me quite a bit of money when I can just check-out the books I want instead of having to purchase them. (And most of the time, the books I read aren't checked out by many other people, so I can just keep re-checking them out every time I want to read them!) 

My favorite feature of the library ebooks though is the "suggest" an ebook purchase.  Many times, the library won't have the book I am wanting, but I love to request the book, as I did with The Fresh 20, in hopes that they will purchase it so I don't have to.

I decided that I would cook through the ecookbook, since the book is set up in meal plans for each season. (It has 4 weeks of meal plans for each season, I believe).  Of course, I only got to the first week, but we liked all the meals except for one.  (This Chicken Milanese came from The Fresh 20 cookbook.)

Vegetarian Nicoise Salad ~ The Rookie Cook

My favorite thing about The Fresh 20 ecookbook is that the meals are all fast and easy.  This Vegetarian Nicoise Salad is no exception.  It's simple, quick, and tasty.  I enjoy it because it contains ingredients you don't find on your traditional salad, making it a different choice from the day-to-day "normal" salad.


Vegetarian Nicoise Salad

Adapted from: The Fresh 20: 20-Ingredient Meal Plans for Health and Happiness 5 Nights a Week by Melissa Lanz
Yield: 3 servings 
3-5 baby Yukon Gold potatoes, scrubbed
1 - 1 1/2 cups green beans, rinsed and trimmed
3 hard-boiled eggs, halved lenthwise
1 cup grape tomatoes, halved

4 1/2 cups chopped green leaf lettuce 
pepper to taste
salad dressing of choice (We used Ranch Peppercorn or Vinaigrette)
 

Directions
1. Place potatoes in a saucepan.  Cover potatoes by 1/2 inch with water.  Bring to a boil and boil until tender, 8-10 minutes (timing depends on the size of your potatoes).  In the last 2 minutes of cooking, add the fresh green beans.  Drain the water and rinse under cold water to stop the cooking.  Cool. Cut potatoes in half or quarters once cool.
2. To serve, place lettuce in bottom of bowls.  Top with potatoes, green beans, hard-boiled eggs, and tomatoes.  Sprinkle pepper over top the whole salad.  Serve with dressing on the side.

4 comments:

  1. Salads are the best meals during summer. This one is right up my alley!

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    Replies
    1. Thanks Katerina, I totally agree!

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  2. This was really good! I loved having potatoes and green beans on a salad. And it makes such a pretty dish for serving to company! Thanks for cooking Laura!

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