May 24 2011

Hearty Summer Salad with Creamy Vinaigrette

Summer_Salad

Now that the weather is getting warmer and the good vegetables are available at the farmers market (not yet in my garden), I’m so excited about creating some new salads!

My kids love lima beans and kidney beans, which luckily are great sources of protein and iron.

This salad is delicious, healthy and filling. If you have time, a little sauteed kale works well with this as well.

Ingredients Salad:

2 lbs fingerling potatoes

2 heads of broccoli

1 bunch lima beans, or 1 frozen bag

15 oz kidney beans or 1 can

Directions:

Preheat the oven to 400

Cut the potatoes into bite sized pieces

Drizzle with olive oil, sprinkle Celtic sea salt and stir to combine.

Cook for about 30-40.

Steam the broccoli for about 10 minutes.

Combine the beans, potatoes and broccoli, and add dressing.

Ingredients Dressing:

2 teaspoons Dijon mustard

2 tablespoons red-wine vinegar

2 tablespoons olive oil

2 tablespoons Vegenaise (vegan mayo)

Salt and pepper to taste.

Directions:

Whisk together all the ingredients and your done!

2 Comments

  1. Lisa
    Posted August 30, 2011 at 4:49 pm | Posted By: Lisa

    Even my carnivore boyfriend loved this (although he did say it would be better with some bacon crumbled into it). It was also great for his lunch the next day since it didn’t need to be warmed up.

  2. Elizabeth
    Posted August 30, 2011 at 11:45 pm | Posted By: Elizabeth

    Awesome! Maybe throw in some vegan bacon bits next time and see how that goes over.

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