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 Pub date
2008-01-07

Green, red and white salad

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Green, red and white salad

1 1/4 lbs. small unpeeled
     red potatoes, quartered
1/2  lb. green beans, trimmed
3    cups canned cannellini beans, drained
2    tbsp. snipped chives
1/8  tsp. black pepper
1    large sweet red pepper
1/4  cup olive oil
2    tbsp. vegetable oil
2    tbsp. lemon juice
1    tbsp. mayonnaise
2    tsp. green peppercorns mustard
1/2-1 tsp. salt

     Cook potatoes in enough boiling salted
water to cover until fork tender, about 15-20
minutes.  Add green beans last 2 minutes of
cooking time.  Drain into colander.  When cool,
slice beans into 2 inch pieces.  Combine potatoes,
green beans, cannellini beans, chives and
black pepper in serving bowl, toss gently.
Meanwhile, broil red pepper, turning
frequently until blackened all over.  Cool
pepper under cold water.  Remove blackened
skin, core, seeds and coarsely chop.  Combine
red pepper, olive oil, vegetable oil, lemon juice,
mayonnaise, mustard and salt in blender.
Whirl until pureed.  Pour dressing over
vegetables in serving bowl and toss well to
coat.  Chill to serve.  Serves 8.



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