1/2 pound Green beans trimmed and cut into 2-inch lengths
1-1/2 pounds Red-skinned potatoes scrubbed and cut into 3/4-inch pieces
4 to 5 Scallions finely chopped, white and green parts separated
14 ounce Can water-packed artichoke hearts or bottoms drained and quartered
1/2 cup Roasted red pepper strips (about 3 ounces) cut into 2-inch pieces
Directions
1) ????????????????
2) ?????????????
?) . . . the potatoes and simmer, adjusting the heat as necessary, until the potatoes
are tender 10 to 15 minutes. Drain and transfer the potatoes to a large bowl; add
the white parts of the scallions, drizzle on a few teaspoons of the dressing, and
toss to coat. Season with salt and pepper to taste. Set aside to cool slightly.
?) When ready to serve, add the green parts of the scallions, the green beans, arti-
chokes, red peppers, olive, and goat cheese to the potatoes. Pour over the
remaining dressing and toss to combine. Season to taste with salt and pepper
and serve.
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