Greek Veg­etable Salad

Natural Solutions - - Food Matters -

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 ShopDi­a­

MORE ON­LINE! Get ex­tra sum­mer food in­spi­ra­tion by vis­it­ing nat­u­ral­so­lu­tion­s­ and typ­ing “sum­mer recipes” in the search bar.

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