This salad is a yummy way to get more vegetables in. Not only is this salad loaded with nutrients, it’s also ready in the same time that it takes to prepare a salad.
The base of this salad is one of my favourite vegetables – potatoes. Yup, potatoes are a vegetable. And, a healthy one at that. When they aren’t loaded in sour cream or deep fried; potatoes are actually one of the most accessible, healthiest vegetable picks. Fat and cholesterol free, with vitamin C, potassium, B6, magnesium and fibre.
- 300g trimmed green beans
- 700g small potatoes
- 1/2 cup green peas, thawed from frozen
- 1 shallot, minced
- 1/3 cup fresh tarragon leaves, chopped
- 1/3 cup chopped pecans
- 100g goat cheese, crumbled
- 1 tablespoon dijon mustard
- 1 teaspoon pure maple syrup
- 1/3 cup olive oil
- salt/pepper to season
HOW TO PREPARE
- Prepare the green beans and put in the microwave. Remove from microwave and let cool to at least room temperature (I place in the freezer after cooking for getting the temperature down).
- Boil the potatoes until cooked and let cool to room temperature. Halve and place in a large bowl.
- Add the green beans, peas, shallots, tarragon, pecans to the potatoes in the bowl.
- In a separate, small bowl, whisk together the dijon mustard and maple syrup. Slowly drizzle in the olive oil and whisk until a dressing forms. Season with salt and pepper.
- Add the dressing to the salad and toss to combine. Add the cheese and toss once more. Serve immediately.
- If you are serving this salad later, prepare steps 1-4; then add the dressing and cheese right before serving.