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Lemon-Vinaigrette Green bean and yam Salad
Food Management Staff
July 1, 2007
2 Min Read
FM Staff
YEILD: 4 servings
Dressing:
2 Tbsps. lemon juice
2 Tbsps. extra-virgin olive oil
2 tsps. D ijon-style mustard
1 tsp. honey
1⁄4 cup green onion, diced
1 cloves garlic, pressed through garlic press
1⁄4 cup fresh dill weed, minced
1⁄4 cup cilantro, chopped
5 basil leaves, torn
1⁄4 cup crumbled goat feta cheese
Salad:
1 tsp. extra-virgin olive oil
2 medium-size red garnet yams
1 medium red-skin new potato
1 2⁄3 Tbsps. extra-virgin olive oil
1 lb. fresh green beans
1 cup red bell pepper, coarsely chopped
1⁄2 cup red onion, diced
3 cloves garlic, pressed through garlic press
Preheat oven to 350°F. Prepare dressing by combining all dressing ingredients; set aside.
Coat a 14 x 9 x 2 1⁄2 -inch baking dish with 1 tsp. olive oil. Scrub the yams and red potato. Cut into 1⁄4-inch slices. Place in baking dish and toss with 12⁄3 tablespoons of olive oil. Bake for 20 minutes.
Trim the ends of the green beans and cut in half on a diagonal. in a medium-size pot steam green beens for approximately 4 minutes, or until beans are bright green and crisp, yet tender. Remove from heat, drain, and transfer to a plate to prevent additional cooking, then add the red bell pepper and red onion.
Remove yams or sweet potatoes from the oven and add pressed garlic; toss with a spatula and bake for a couple of minutes longer or until the tines of a fork can penetrate the potatoes. Remove from oven. Add the green bean mixture and dressing to the yams or sweet potatoes and mix thoroughly. Serve immediately.
Recipe and photo from The Healthy Southwest Table by Janet Taylor, Rio Nuevo Publishers, 2007.
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