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Quick and Colorful Summer Salad by Divya Gugnani

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    Source: www.behindtheburner.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B9, C, E, P
    MineralsZinc, Copper, Natrium, Chromium, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Dressing:

    2. 1/2 cup chopped fresh parsley

    3. 4 tbsp.red wine vinegar

    4. 1 1/2 tbsp. fresh lemon juice

    5. 1 tbsp. of Honey Dijon mustard

    6. 1 tbsp. extravirgin olive oil

    7. 1/2 tsp. salt

    8. 1/4 tsp. freshly ground black pepper

    9. 1 garlic clove, minced

    10. Salad:

    11. 1 lb. small red potatoe

    12. 1 tsp. salt

    13. 1/2 lb. of cut green beans

    14. 2 cups of premade grilled chicken (about 8 ounces)

    15. 2 tbsp. chopped red onion

    16. 1 (10 oz.) package gourmet salad greens

    Instructions Jump to Ingredients ↑

    1. To prepare dressing, mix first 8 ingredients, stirring well with a whisk.

    2. To prepare salad, place potatoes in a saucepan and add water.

    3. Add 1 teaspoon salt to pan; bring to a boil.

    4. Reduce heat, and simmer 10 minutes or until almost tender. Add greenbeans, and cook an additional 5 minutes or until beans are crisp-tender.

    5. Drain, rinse with cold water, drain again well.

    6. Quarter potatoes.

    7. Place the potatoes, beans, chicken, onion, and greens in a large bowl.

    8. Drizzle with dressing, and serve up!

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