Potatoes and fat green beans from the garden. A silky chive vinaigrette. The saltiness of two kinds of olives. This salad is just perfect.
Fold in a little leftover cooked salmon or a few hard-boiled eggs for protein. All layered over a bed of green leaf lettuce. You can add a handful of tomatoes and bell peppers for an antioxidant boost.
The dressing is deceptively simple but really is what makes this salad so delicious. A great late summer dinner idea!
Really Good Late Summer Salad
2 c. green leaf lettuce, chopped
handful of steamed green beans
1 cold, cooked potato, diced
1/2 of a red bell pepper, diced
a handful of cherry tomatoes
2 T. kalamata olives
2 T. natural black olives (Lindsay brand)
1/2 t. Dijon mustard
1/2 t maple syrup
1 T. white wine vinegar
3 T. olive oil
1 T. fresh chives, chopped
salt and pepper to taste
Arrange the lettuce over a large plate. Top with potatoes, bell pepper, tomatoes, olives and green beans. Add in some cooked protein – fish, chicken, eggs or chickpeas.
Mix together the dressing ingredients in a small bowl. Whisk briskly. Pour over the salad and serve.