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Green Bean, Olive, and Roasted Potato Salad

Green Bean, Olive, and Roasted Potato Salad

Green Bean Olive and Roasted Potato Salad
Green Bean, Olive, and Roasted Potato Salad

Green Bean, Olive, and Roasted Potato Salad: Bistros were originally small restaurants offering modestly priced Parisian-style midday meals. Their menus were usually full of fresh baked goods, salads, and simple meat-and-cheese sandwiches on baguettes. This recipe is designed to bring the rustic charm of a bistro to your desk or potluck without the heavier prices that come with the modern day bistro.
MAKES 4 TO 6 SERVINGS
$1.18 PER SERVING

Ingredients for Green Bean, Olive, and Roasted Potato Salad recipe

  • 1 pound new potatoes, quartered
  • 4 tablespoons olive oil
  • ¼ teaspoon sea salt, plus more as needed
  • 1 pound green beans, trimmed
  • 1½ teaspoons dried oregano
  • ½ teaspoon smoked paprika
  • 2 teaspoons Dijon mustard
  • 1 tablespoon grated lemon zest
  • 1 tablespoon lemon juice
  • 3 tablespoons balsamic vinegar
  • ½ red onion, cut into rings and separated
  • 3 radishes, thinly sliced
  • 3 stalks celery, chopped
  • ⅓ cup mixed pitted Greek olives
  • 3 tablespoons chopped fresh parsley
  • Salt and ground black pepper

How to make Green Bean, Olive, and Roasted Potato Salad ?

Preheat the oven to 400ºF.
In a casserole dish, toss the potatoes with 2 tablespoons of the olive oil and salt and roast for 20 minutes, or until the potatoes are tender and have golden, crispy edges.
In a saucepan, bring 4 cups water to a boil, then toss in the green beans. Cook until tender, then drain.
Place the roasted potatoes and cooked green beans in an airtight container and refrigerate.
Twenty minutes before serving, make the dressing by whisking together the remaining 2 tablespoons olive oil, the oregano, paprika, Dijon mustard, lemon zest, lemon juice, and vinegar.
Transfer the chilled potatoes and green beans to a large bowl, add the red onion, radishes, celery, olives, parsley, and the dressing, and toss until the salad is evenly coated. Season with salt and pepper to taste. Cover the bowl with aluminum foil and refrigerate for 15 minutes.
Serve cold.

You can use any leftover olives to make:

Mezze Platter 
Baked Strapatsada—Greek Baked “Egg” Cups 
Cajun Nachos 

A Guide to Lunch Boxes
Sure, bringing a healthy and delicious meal to enjoy during the workday seems like a great idea… until you start thinking about actually doing it. Whether you drive or walk, take the train or ride the bus, lugging your lunch to work every day is no simple matter. And as cute as that old-school Wonder Woman tin lunch box looks on the Internet, it’s not going to cut it in the real world. Here are some tips for making sure you’ve got a delicious daily meal at work, without a daily hassle.
¤ A thermos isn’t just for coffee anymore. Sure, bringing soup to work in a thermos isn’t the most original idea in the world—but how often do you actually do it? I bet you’ve never done it. It’s okay—we all have to have a first time, and there’s nothing to be embarrassed about. But what are you waiting for? Most of the soups in this book are perfect for this—and you can find all sorts of “vacuum flasks” (the nonbranded name for a Thermos—who knew?) for sale on the Internet that are specifically designed for soup.
¤ A small Tupperware set is your friend. One of the downsides of prepping a meal ahead of time is that all the ingredients have to hang out together for hours before you actually eat them—which can be particularly problematic with wet and dry combos like tomato slices and bread. You can get around this by packing your lunch piecemeal, with separate containers for dry (like bread and Tofurky slices) and wet (like lettuce and tomato) ingredients.
¤ One giant Tupperware will be your other BFF. A classic lunch maneuver is to prep a big pot of chili or some other massive meal and then dole it out into small containers for lunch each week. Why not bring a whole mess of it into work in one big container on Monday morning, and then eat with a proper plate and silverware like a civilized person, rather than out of your single-serving Tupperware? Admittedly, this works a lot better if you drive to work (and have enough room in the fridge).
¤ You don’t have to make your lunch at home—you can just bring the ingredients with you and make it at work! This works great with salads—just bring a whole mess of veggies and fixins’ in with you on Monday, and then assemble your delicious lunch in the office kitchen every day throughout the week. Since your food is vegan, no need to worry about it spoiling in the fridge between Monday and Friday. Of course, you do have to worry about your coworkers stealing your food…




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