Warm Potato, Green Bean and Shallot Salad

 

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Plant-based means…eating plants!  For me that means actual plants, like starchy potatoes, crisp green beans and sweet shallots.  Eating plant-based means that your dietary base is composed of plants, and then quality proteins, healthy fats and whole grains can be woven in.  It’s all about balance and flexibility.

Sometimes a cold salad doesn’t really feel like a meal.  That’s where great, easy warm salads like this one come in.  I cook potatoes ahead of time and keep them refrigerated for ease of preparation, and also because cold potatoes form a resistant starch that feed the good little guys in your gut.

Slice them any way.  I think a crescent shape is cool and it holds up well to the vinaigrette.

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Toss them into a hot pan with olive oil and brown those babies.

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Trim your green beans until they are all tidy and bite-sized.  Then steam them for just a minute or two in boiling water.

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Slice a shallot thinly and saute it in olive oil as well.  Just until browned.  Then put these three happy vegetables together.

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Make a sweet and tangy vinaigrette with Dijon mustard and honey.  Give those waiting veggies a bath and you’ve got a delicious warm salad.

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Warm Potato, Green Bean and Shallot Salad

2 cooked and cooled Yukon Gold potatoes, sliced

1 c. green beans, ends trimmed and halved

1 shallot, sliced thinly

 

Vinaigrette:

1.5 T. white wine vinegar

1 T. Dijon mustard

3/4 T. honey

1 T. fresh thyme, minced

 

Heat olive oil in a skillet over medium-high heat. Add shallot and saute until browned and soft.  Remove to a plate.  Add potatoes to the pan and allow them to brown.  Add the shallots back to the skillet and keep warm.

Place the green beans in a medium pan with 1 ” of water.  Heat on high until the water boiled.  Cover and cook one minute.  Drain the beans.   Add the beans to the potatoes and shallots.  Warm them all briefly in the skillet.

To make the vinaigrette: combine all the ingredients and whisk to blend.  Pour over the warm salad.

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