Recipe Category
Vegan version of the class French salad. Adapted from a recipe in Vegetarian Meat and Potatoes.
Preparation time
20Minutes
Cooking Time
20Minutes
Number of Servings
4
Difficulty
Medium
Ingredients
1 1/2 lbs small, waxy potatoes
6 oz green beans (steamed and cut into 1 inch lengths)
2 Tbsp minced scallions
1 cup halved cherry tomatoes
2 Tbsp Nicoise olives
1 cup chickpeas
2 Tbsp olive oil
2 Tbsp white balsamic vinegar
1 Tbsp Dijon mustard
1 Tbsp Penzey's Country French Dressing Blend (mixed with 2 tbsp water)
Salt and pepper
Salad greens
Optional Vegetables-artichoke hearts, roasted red peppers, hearts of palm, roasted chickpeas
Recipe Steps
Cook potatoes. Simmer 30 minutes. Drain and cool.
Cut potatoes into 1/4 inch thick slices.
Add green beans, scallions, tomatoes, olives, and chickpeas.
Whisk together dressing ingredients (oil, vinegar, mustard, dressing herb blend).
Pour over vegetables and toss gently.
Serve over salad greens.