Greek Vegetable Salad
5 pounds red potatoes 1 cup Vegenaise ¼ cup Dijon mustard 2 tablespoons olive oil 1 cup pitted Kalamata olives 2 teaspoons large grain Celtic sea salt ¼ cup fresh chopped dill Fresh dill sprigs ¼ cup pepitas Wash the potatoes well, scrubbing the skins to remove any soil. In a large pot of water, boil the potatoes on high heat until soft but not mushy. Potatoes are done when a fork slides easily into the center of the potato without breaking it apart. Pour the potatoes into a colander and drain. If you wish to remove the skins, run a small stream of cold water over the potatoes and easily rub the skin off using your thumbs and fingers. Leaving the skins on, however, gives the dish a nutrient boost and enhances the hearty, country-style vibe. In a large serving bowl, whisk together the Vegenaise, Dijon, and olive oil. Add the warm potatoes. Using a knife, cut the potatoes crosswise and lengthwise into roughly ½-inch pieces. Do this quickly; don’t sweat precision. Keep cutting in all directions until all the potato slices are approximately ½-inch in size. Using a large spoon, start turning the potatoes into the dressing at the bottom of the bowl. Continue until the mixture is well incorporated. Add the salt and mix again. Now add the olives and the fresh dill. Turn over again until well combined. Adjust salt to taste. Garnish with fresh dill sprigs and serve. Source: Reprinted from The Plantpower Way by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2015, Rich Roll and Julie Piatt SERVES 8 Dressing: ¼ cup olive oil ¼ cup red wine vinegar 1 clove garlic, minced 1 tablespoon sugar 2 teaspoons dried oregano ½ teaspoon dry mustard ¼ teaspoon salt ¼ teaspoon black pepper
Salad: 1 pound asparagus, trimmed and cut into bite-sized pieces 1 red bell pepper, diced 1 (14-ounce) can artichoke hearts, drained and roughly
chopped 1½ cups grape tomatoes 2 ounces reduced-fat feta cheese crumbles Greek olives, pitted (optional)
In a jar with a tight-fitting lid, combine all dressing ingredients and shake well; set aside. In a large skillet over high heat, bring about 3 cups water to a simmer. Add asparagus and cook 60 to 90 seconds, or just until crisp-tender. Drain and rinse with cold water to stop the cooking. Once cool and well drained, transfer to a large bowl. Stir in bell pepper, artichoke hearts, and tomatoes. Pour half the dressing over the salad and stir to coat. Add in feta cheese and toss gently. Toss with remaining dressing. Cover salad and refrigerate at least 30 minutes before serving. If you would like, you can add some pitted Greek olives to this for a blast of flavor. Source: Mr. Food Test Kitchen: Guilt-Free Weeknight Favorites (©2015). Reprinted with permission from The American Diabetes Association. Find it at ShopDiabetes.org
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