Dec 23, 2010


A high-protein salad with creamy Greek yogurt.

Serves: 4


1 lb. fingerling potatoes
2 tbsp olive oil
1/2 tsp salt
2 cups white beans, cooked
2 tbsp capers
10 Kalamata olives, pits removed
6 scallions, chopped, both white & green
1/2 cup each fresh parsley & basil, chopped
2 tbsp fresh dill, chopped
1/4 cup feta cheese, crumbled
1/3 cup olive oil
Juice of 1 lemon
1 tbsp Dijon mustard
1/4 cup yogurt, Greek or Balkan style
1 preserved anchovy fillet, rinsed & chopped
Pepper, as desired


Step 1: Place the potatoes in a roasting pan. Drizzle with olive oil and season with salt. Roast for 20 minutes in a preheated oven, or until the potatoes are fork tender.
Step 2: When the potatoes are cool enough to handle, cut them into bite-sized pieces and place in a salad bowl.
Step 3: Add the beans, capers, olives, scallions, fresh herbs and feta cheese to the salad bowl.
Step 4: Whisk the dressing ingredients together in a small mixing bowl. Toss the salad with the dressing. Let the salad sit for at least one hour before serving.

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