Total Time
32mins
Prep 15 mins
Cook 17 mins

This recipe is by Jill Van Cleave in Cooking Pleasures magazine. A Mediterranean-style vinaigrette, kalamata olives and feta cheese flavor this outstanding salad. Fresh and light, it makes an excellent first course or side salad for roast chicken or sauteed shrimp.

Ingredients Nutrition

Directions

  1. In a small bowl, whisk together all the vinaigrette ingredients except oil; slowly whisk in oil.
  2. Place onions in another small bowl; cover with cold water. Let stand while preparing salad; drain.
  3. Cut potatoes into 1/2-inch-thick slices; halve slices. Cook in large pot of boiling water 10 to 12 minutes or until tender. With slotted spoon, remove potatoes from water, draining well; reserve cooking liquid in pot. Place potatoes in large bowl. Add half of the vinaigrette; toss gently to combine.
  4. Add green beans to same pot of boiling water; cook 4 to 5 minutes until just tender. Drain; rinse under cold running water. Pat dry; add to potatoes. Stir in remaining vinaigrette. Add olives, cheese, and onions; stir gently to combine.
  5. Serve at room temperature.

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