- For the vinaigrette:
- ⅓ cup olive oil
- 1//4 cup lemon juice
- 2 teaspoons minced fresh oregano
- 2 teaspoons minced fresh thyme
- 1 teaspoon Dijon mustard
- 1 clove of garlic, minced
- ½ teaspoon freshly ground pepper
- ¼ teaspoon salt
- For the salad:
- 1 lb small red potatoes, halved
- 1 lb fresh asparagus, trimmed
- ½ lb fresh green beans
- 1 can (16 oz) kidney beans, drained and rinsed
- 1 large shallot, sliced thin
- 1 bunch romaine lettuce, cleaned and torn into large pieces
- 6 hard boiled eggs, cooled and quartered
- 1 can (15 oz) quartered artichoke hearts, drained
- ½ cup pitted Kalamata olives
- Whisk together the dressing ingredients and set aside.
- Cook the red potatoes in water until tender, about 15 minutes depending on size. Drain and drizzle with 1 tablespoon of the vinaigrette. Toss and set aside.
- Bring 4 cups of water to a boil in the same saucepan used to cook the red potatoes. Add the asparagus and cook for 4 minutes or until crisp-tender. Remove the asparagus with tongs and immediately dunk the spears in ice water to stop the cooking process. Drain and place on a paper towel lined plate to dry.
- Bring the water to a boil again and add the green beans. Cook for 3-4 minutes until crisp-tender. Remove the green beans and dunk in ice water. Drain and add them to the paper towel lined plate to dry with the asparagus
- In a small bowl combine the drained and rinsed kidney beans and the sliced shallot. Add 1 tablespoon of the vinaigrette and toss to coat. Set aside.
- In another small bowl toss the artichoke hearts with 1 tablespoon of the vinaigrette. Toss the asparagus and green beans in 2 tablespoons vinaigrette. Toss the lettuce leaves with 2 tablespoons vinaigrette and arrange them on a platter or individual serving dishes. Arrange the vegetables, kidney beans, eggs, artichoke hearts and olives over the lettuce. Serve with any left over vinaigrette and enjoy!
- (adapted from a recipe in the April / May 2012 Taste of Home Magazine)
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