Recipes

[LuvAutumn]

I made this salad to have with my dinner tonight!

Marinated Green Bean & Potato Salad

1 lb fresh green beans, washed and trimmed

4 cups red potatoes, cubed and unpeeled

1/4 cup red wine vinegar

2 T olive oil

2 T fresh lemon juice

4 cloves garlic, crushed

2 tsp honey

1 tsp salt

1 tsp dried dill weed

1 tsp dried thyme

1/2 tsp black pepper

4 cups ready-to-use fresh spinach, torn into bite-size pieces

1 medium tomato, cut into wedges

Bring 4 quarts of water to a boil in Dutch oven. Add green beans; reduce heat to medium and cook, covered, 8 minutes or until beans are crisp-tender. Remove beans with slotted spoon.

Add potatoes to same Dutch oven. Cook covered, 12-15 minutes or until potatoes are tender. Drain.

Combine vinegar, oil, lemon juice, garlic, honey, salt, dill weed, thyme, and pepper in medium bowl; whisk to combine. Add green beans and potatoes; stir to combine.

Cover and refrigerate up to 8 hours; stirring occasionally.

To complete recipe, arrange spinach on serving platter. Spoon green bean mixture over spinach. Pour remaining marinade over top.

Garnish with tomato wedges.