Kaleidoscope Potato Salad
Source of Recipe
Marla
List of Ingredients
Kaleidoscope Potato Salad
1 pound small, red potatoes, halved
1/3 cup olive oil
1/3 cup cider vinegar
2 tablespoons light corn syrup
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1/2 pound green beans, trimmed
1/2 cup sliced green onions(from salad bar)
1 cup sliced carrots(from salad bar)
1 cup sliced red pepper(from salad bar)
6 pitted oil-cured ripe olives(from salad bar or deli section), quartered
6 cups prewashed mixed salad greens(from salad bar or produce section)
4 hard-cooked eggs, peeled and quartered, optional
Recipe
1) Bring potatoes and water to cover to a boil in a medium saucepan over high
heat. Reduce heat to low; cover and cook until tender but not mushy, about 10
minutes.
2) Meanwhile, combine the olive oil, vinegar, corn syrup, rosemary, salt and
black pepper in pint jar with lid. Shake well and pour half of dressing into
a large bowl. Reserve remaining dressing.
3) Transfer potatoes from simmering water to bowl of dressing with a slotted
spoon. Add green beans to simmering water and cook 5 minutes. Drain well,
reserving 1/3 cup of the cooking liquid. Toss beans with green onions.
4) Stir carrots, red pepper and olives into potatoes along with the reserved
cooking liquid. To serve immediately, stir in the green beans and onions.
Divide salad greens among 4 plates; mound warm salad into the center and
garnish with eggs, if desired. Shake reserved dressing and drizzle over
salads.
5) To serve later, chill potato mixture, green bean mixture and reserved
dressing separately, covered, until just before serving. Heat salad in
microwave or over low heat on top of stove, stir in green bean mixture and
arrange as directed in step 4.
Nutrition Information Per Serving Without Egg(4 Servings): Calories, 352;
Fiber, 7 grams; total fat, 20 grams; cholesterol, 0 milligrams; sodium, 440
milligrams; carbohydrate, 42 grams; protein, 6 grams.
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