About the Recipe
Ingredients
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
Preparation
Step 1
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat to simmer, covered, until tender, 10-15 minutes. Drain.
Step 2
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.
Step 3
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.
Step 4
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.