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Ingredients
- 5 yellow-flesh tiny new potatoes or fingerling potatoes (6 ounces), sliced 1/4 inch thick
- 1 cup green beans, cut into 1-inch pieces
- 2 tablespoons Champagne vinegar or white wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon snipped fresh tarragon
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 4 cups chopped romaine lettuce
- 3 hard-cooked eggs, cut into wedges
- 1/2 cup chopped English cucumber
- 1/4 cup pitted nicoise or kalamata olives
- 3 radishes, thinly sliced
- 2 tablespoons thinly sliced shallot (1 medium)
Details
Servings 6
Adapted from bhg.com
Preparation
Step 1
1. In a covered medium saucepan cook potatoes and green beans in enough boiling water to cover for 5 to 8 minutes or until tender; drain. Immediately transfer to a bowl of ice water to stop cooking; drain again.
2. For vinaigrette, in a screw-top jar combine vinegar, oil, tarragon, honey, salt, and pepper. Cover and shake well.
3. In a large bowl combine potatoes, green beans, lettuce, eggs, cucumber, olives, radishes, and shallot. Add vinaigrette; toss gently to coat.
Nutrition Facts (French Chopped Salad) Servings Per Recipe 6,
cal. (kcal) 148,
Fat, total (g) 10,
chol. (mg) 93,
sat. fat (g) 2,
carb. (g) 11,
Monosaturated fat (g) 4,
Polyunsaturated fat (g) 1,
Trans fatty acid (g) 0,
fiber (g) 3,
sugar (g) 3,
pro. (g) 4,
vit. A (IU) 2964,
vit. C (mg) 11,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 69,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 221,
Potassium (mg) 297,
calcium (mg) 50,
iron (mg) 1,
Mark as Free Exchange () 0,
Percent Daily Values are based on a 2,000 calorie diet
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