3 lbs small red potatoes, unpeeled
2 cups choped red onions
12 oz fresh green beans, trimmed and cooked al dente
3 1/2 cups roughly chopped red cabbage
1 pint grape tomatoes
3 tablespoons capers, drained
2 oz basil leaves, trimmed and roughly copped
salt and pepper to taste

In a large pot boil whole potatoes until fork tender. Cool and cut into bite-sized peices.
In a large bowl combine all ingredients from potatoes to basil.
Add salt and pepper to taste.
Drizzle dressing* over and toss to coat.
Chill and serve.

1 shallot, chopped
1/2 cup extra virgin olive oil
a few splashes of white vinegar

microwave shallot and olive oil for 30 seconds. Whisk in vinegar. Pour over salad immedietly.

Posted by chnnature on Sunday, May 31, 2009 at 08:33 AM
Filed in: SaladsVeggies • ◊ Permalink
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