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Ingredients
- 1 lb small red potatoes, quartered
- 1 lb haricots verte, trimmed & cut into 2 inch pcs
- 2 c. cherry tomatoes, halved
- 1/4 c. thinly sliced shallots
- 1/2 tsp smoked paprika
- 1/4 tsp ground red pepper
- 1/4 c. extra virgin olive oil
- 1 TB sherry vinegar
- 5 c. torn romaine lettuce
Details
Servings 5
Preparation
Step 1
Place potatoes in large saucepan; cover with water to 2 inches above potatoes.
Bring to a boil; cook potatoes until almost tender.
Add beans, cook 4 mins or until beans are crisp-tender. Drain,rinse and drain
Place potatoe mixture in large bowl, add next 4 ingredients and toss well.
Drizzle oil & vinegar over mixture and toss until well coated.
Arrange 1 c. lettuce per plate and divide mixture among
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