Green Bean & Tomato Salad with Ginger-Wasabi Vinaigrette

Today is Day 2 of Salad Week here at CEK and I couldn't wait to share this Green Bean & Tomato Salad with Ginger-Wasabi Vinaigrette with you. Especially since in a short time, all of those fresh garden vegetables you planted will be coming to fruition. 

I've mentioned before that I hail from the Garden State and one of our most famous crops are tomatoes. I love all types of tomatoes, but my absolute favorite would have to be the Heirloom variety. They come in a multitude of colors and are so sweet and hearty, I could eat them all by themselves. For this salad, I combined my favorite Heirloom tomatoes with some hearty Beefsteak tomatoes, shallots and fresh green beans; then tossed them in a light ginger-wasabi vinaigrette to give my salad a little zesty Asian flair. This salad was incredibly tasty and would make a perfect accompaniment to any picnic or as a stand alone meal; especially on a warm summer day. 

Green Bean & Tomato Salad with Ginger-Wasabi Vinaigrette

Prep Time: 20 minutes                                       Yield: 10

Cook Time: 10 minutes                                       Serving: 1/2 cup

Total Time: 30 minutes

Ingredients
For the Green Bean & Tomato Salad

• 2 c. Fresh Green Beans or Haricot Verts, steamed al dente
• 3 c. Tomatoes (I used Heirloom and Beefsteak tomatoes), sliced
• 1 Shallot, thinly sliced
• Prepared Ginger-Wasabi Vinaigrette, see below

For the Ginger-Wasabi Vinaigrette

• 2 1/2 tbsp. Rice Wine Vinegar
• 1 tsp. Wasabi Paste
• 1 tsp. Sesame Oil
• 1/4 c. Canola Oil
• 1/2 tsp. Fresh Ginger, grated
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Kosher Salt

Directions
For the Green Bean & Tomato Salad

1. Add the green beans, tomatoes and shallots to a large bowl; then add the prepared ginger-wasabi vinaigrette. 
2. Mix well and keep refrigerated until ready to serve. 

For the Ginger-Wasabi Vinaigrette

1. Whisk all ingredients together in a small bowl. Makes 1/2 cup. 

Nutrition Facts

Calories 74 , Carbs 4.8g, Fat 6.3g, Protein .9g, Fiber 1.3g, Sugar .6g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Red Bliss Potato Salad with Dijon Vinaigrette

May is National Salad Month so to kick off  the unofficial summer barbecue and party season, I will be bringing you a new salad recipe each day this week to get you ready. Especially since Memorial Day is right around the corner (can you believe it?!).  

The first salad I made for you this week is Red Bliss Potato Salad with Dijon Vinaigrette. Potato Salad is one of my favorites; however,  as much as I like the traditional mayo-based potato, macaroni and coleslaw varieties, they don't hold up as well in hot summer months without taking extra safety precautions to ensure the salads stay below 40 degrees. (Well that, and Rachael doesn't like mayonnaise...at all!). 

This deliciously light salad has just the right amount of "tang" and would go perfectly with any grilled meat or fish you decided to serve it with. 



Red Bliss Potato Salad with Dijon Vinaigrette

Prep Time:  1 hours 15 minutes                           Yield: 10

Cook Time: 30 minutes                                        Serving: 1/2 cup

Total Time:  1 hour 45 minutes

Ingredients

For the Red Bliss Potato Salad

• 2lb. Red Bliss Potatoes (approximately 5-6)
• 1/2 c. Celery, small dice
• 2 tbsp. Red Onion, small dice
• Prepared Dijon Vinaigrette

For the Dijon Vinaigrette

• 2 tsp. Granulated Sugar
• 2 tbsp. Distilled White Vinegar
• 2 tsp. Dijon Mustard
• 1/4 c. Canola Oil
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions
For the Red Bliss Potato Salad

1. Scrub the potato skins with a soft brush to remove any dirt. Add the potatoes to a pot and fill with water. 
2. Bring the potatoes to a boil over medium-high heat; then allow to cook until fork tender; approximately 25-30 minutes. Drain and cool. 
3. Cut the potatoes in half lengthwise, then in half again; then slice into 1/4" thick slices. 
4. Add the potatoes to a bowl; then add in the celery and onions. 
5. Add the prepared Dijon Vinaigrette, then season with salt and pepper. Mix well and refrigerate for at least 1 hour. 

For the Dijon Vinaigrette

1. Combine the sugar, vinegar, mustard and oil. Whisk well.

Nutrition Facts

Calories 47 , Carbs 1.9g, Fat 4.2g, Protein .1g, Fiber .3g, Sugar 1.6g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Enjoy! 

Did you enter the Prepping for Summer Giveaway yet? 

Book Signing at Ray and Judy's Book Stop

TGIF! 

It's supposed to be a gorgeous weekend here in NJ, 

so if you live in the tri-state area, stop by 

Ray and Judy's Book Stop located 

at 40 Main Street in Rockaway 

between 1pm-3pm 

Ray and Judy's Book Stop

I will be hanging outside enjoying the beautiful weather, 

sampling some food and signing my cookbook, 

Carrie's Experimental Kitchen: 

A Collection of Mediterranean-Inspired Family Meals. 

Grab a copy for yourself, purchase one for a gift or just stop by to say hello; I'd love to meet you! 

They have a lovely bookstore that sells new and slightly used books, maps, comic books, sports and non sports cards. 

I hope to see you there and enjoy your weekend! xo