I received a copy of The Fresh 20: 20-Ingredient Meal Plans for Health and Happiness 5 Nights a Week last month, and finally had a chance to get into it. I have been using their vegetarian meal plans on and off for the past 3 months. It has been great for getting me inspired when I have no idea what to make for dinner. As the online menus are laid out, the book is as well – 5 meals, themed together for only one shopping trip and one prep period before the week gets busy, so you can get fresh meals on the table quickly. The book is broken up into seasonal section: spring, summer, fall and winter – with each set of menus focusing on 20 seasonal items.
And while this recipe might be from the summer section, it seemed perfect for a light meal after heavy holiday meals. A vegetarian version of the fish-centric niçoise salad, that just feels right, anytime of the year!
Vegetarian Niçoise Salad
- 8 baby Yukon Gold potatoes
- 8 ounces green beans
- 4 hard-boiled eggs, peeled and cut in half
- 1 romaine lettuce heart, thinly chopped
- 6 ounce cherry or grape tomatoes, halved
- ½ red onion, thinly sliced (if desired, I left it out)
- Freshly ground black pepper
- Vinaigrette dressing or Italian dressing
Place the potatoes in a pan and add enough water to cover the potatoes by half and inch. Bring the water to a boil and boil until fork-tender, 6 to 8 minutes.
Add the green beans and steam, 1-2 minutes (covered).
Drain, then rinse with cold water. Once cool, cut the potatoes in half.
Arrange the lettuce on a big serving platter. Arrange the green beans, eggs, tomatoes and red onion on top. (Or arrange on individual plates).
Grind a little black pepper on top, drizzle dressing over as desired.
FTC Disclaimer: We received a copy of the book as a promotional item.