Salad recipes - Parisian Salad

2 cups sugar snap peas
6 mini red potatoes
2 cloves garlic, minced
1 tsp. dried dill
3 tbsp. olive oil
1/4 tsp. sea salt
8 cups baby spinach
10 Kalamata olives
10 grape tomatoes
2 tbsp. red onion, fi nely diced
2 tsp. sesame seeds

To Prepare Sugar Snap Peas
1. Bring a small pot of water to a boil and add the peas. Let them cook for about 1 minute, or until they
look bright green and are just starting to get tender.
2. Drain and rinse under cold water until no heat remains.

To Prepare Potatoes
1. Bring a small pot of water to a boil.
2. Cut each potato into halves or quarters, depending on how big they are. Th ey should be around the
same size once cut so that they will cook at the same rate. Add potatoes to boiling water and cook
until tender. Drain and let cool slightly.
3. Put potatoes into a bowl and toss with olive oil, salt, garlic and dill.
4. Heat frying pan over medium heat and add potatoes. Cook for a few minutes, turning them
individually to make sure all sides get browned. Remove from heat and let cool.

To Assemble Salad
1. Toss baby spinach with dressing of your choice and place in large bowls.
2. Place potatoes and peas in the middle with the tomatoes and olives around the edge. Sprinkle with
the red onion and sesame seeds, and serve.
Serves 2


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