This Month's Dish: Veggie Nicoise Salad

Veggie Nicoise Salad

• 1 can (16oz) kidney beans, rinsed and drained

• 1 small red onion, halved and thinly sliced

• 1 lb. small red potatoes (about 9) halved

• 1 lb. fresh asparagus

• ½ lb. green beans

• 12 cups torn romaine ( 2 small bunches)

• 6 hard boiled eggs, quartered

• 1 jar, marinated quartered artichoke hearts, drained

• ½ cup Nicoise or kalamata olives

• Greek or Italian vinaigrette

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat to simmer, covered, until tender, 10-15 minutes. Drain. While potatoes are warm, toss with 1 teaspoon of vinaigrette, set aside.

In a pot of boiling water, cook asparagus just until crisp-tender, about 2-4 minutes. Remove with tongs and immediately drop into ice water. Drain and pat dry.

In same pot of boiling water, cook greens beans until crisp-tender, 3-4 minutes. Remove the beans, place in ice water.

Drain and pat dry.

Place beans in a small bowl with onions.

Toss with one tablespoon of vinaigrette.

To serve toss asparagus with 1 tablespoon vinaigrette.

Toss green beans with 2 teaspoon vinaigrette.

Toss romaine with remaining vinaigrette, place on platter.

Arrange vegetables, kidney bean mixture, artichoke hearts and sprinkle olives over the top.