Recipes posted on March 23, 2011 14:38
1 pound new red potatoes, scrubbed and halved
1/2 pound fresh green beans, trimmed, cut into 2" pieces
7 oz. bag spring mixed salad greens
two 6 oz. cans solid white tuna, packed in water, drained
1 small red onion, cut into rings
1/2 cup Herb-Dijon Viniagrette Dressing (Recipe Below)
Place the potatoes in a large saucepan with enough water to cover.
Bring to a boil, cover and simmer for 15 mins, or until almost tender.
Add in the beans and cook for 4 mins more. Potatoes should be
tender and beans tender-crisp. Drain well and put into a medium
bowl. Drizzle with 1/4 cup of the viniagrette.
On a large salad serving plate, arrange the greens, tuna, potatoes
and beans and the onion. Drizzle with the remaining dressing.
Vinaigrette:
1 fresh lemon:
1/2 teaspoon grated lemon peel + 1/3 cup fresh lemon juice
Place in a shaker jar with:
1/3 cup water 2 Tablsp extra virgin olive oil
2 Tablsp sugar or xylitol 1 Tablsp white or red wine vinegar
1 Tablsp dijon mustard 1 shallot, minced
1 teasp fresh chopped herb: dill, thyme, basil OR parsley
pinch of salt
Blend well. Use as above warrants....
This dressing is also great over fresh steamed asparagus!