Hearty Salad on Greens
Hearty Salad on Greens
A salad full of the earth's bounty. Skip the eggs for a healthier option.
Total Time
35 min
Servings
8 servings
Ingredients
- 4 peeled (or not) potatoes, chopped into 3/4” cubes
- 6 cloves garlic, peeled
- olive oil spray
- sprinkle of salt
- 1 large bunch trimmed and steamed green beans
- 8 boiled eggs, peeled (optional)
- 1 large red pepper, sliced
- 1 large yellow pepper, sliced
- 1 Vidalia onion, minced
- 1 long cucumber, sliced
- 1-2 avocados, cut into 1 inch chunks
- 1 small can artichoke quarters
- 1/2 jar black olives, pitted
- 1 box cherry tomatoes
- Garden greens or a bag of washed greens to make a salad bed on a platter
- white wine vinegar
- 1/2 cup extra virgin olive oil
- Shaved vegan cheese of choice
- Croutons
Instructions
- Spray or toss the potatoes and garlic cloves with olive oil and sprinkle them with salt. Roast in a single layer at 425 degrees until golden, approximately 20 minutes. Remove.
- Steam trimmed whole beans until al dente. Save on a plate.
- Prepare all vegetables by slicing or chunking.
- Arrange washed greens on a salad platter or wide bowl.
- Arrange steamed beans in a whirled circle on the greens.
- Arrange potatoes and garlic in the center of the beans.
- Arrange peppers, onions, artichoke hearts, and olives as desired.
- Mix vinegar and olive oil together in the proportion and amount you like (2/3 cup vinegar and 1/3 cup or more olive oil is nice) and drizzle over the arranged platter.
- Top with shaved cheese and croutons.
- Serve as an entree with crusty bread.