This has to be one of my top three favorite salads. It’s got veggies, heft and protein out the wazoo, is absolutely gorgeous, and boasts a dreamy dressing that pulls it all together.
Serves 2.
SODIUM CONTENT: 142 mg per serving
INGREDIENTS
1 small head butter lettuce, trimmed, washed and patted dry
2 medium red potatoes, scrubbed well
1 T. white distilled vinegar
2 eggs
1 bunch fresh green beans, trimmed
1 small cucumber, peeled, halved lengthwise and sliced thinly
2 small tomatoes, cored and quartered
2 dozen medium cooked shrimp, peeled, de-veined, tails removed
DRESSING:
1/3 c. olive oil
1/8 c. red wine vinegar
1 t. Honeycup uniquely sharp mustard (or other low-sodium mustard)
1/2 t. freshly ground black pepper
DIRECTIONS
Tear the lettuce leaves into bite-size pieces and set aside.
Place the potatoes into a pan and add enough water to cover. Place pan over high heat and bring to a boil. Boil the potatoes about 20 minutes, until tender. Remove the potatoes from the pot and place on a plate to cool. Once cool to the touch, peel and then dice the potatoes. Place diced potatoes into a small bowl, sprinkle with the white vinegar and toss gently to coat. Set aside.
Place the eggs into a small saucepan, add enough water to cover and bring to a boil over high heat. Boil 12 minutes, then remove pan from heat and place in the sink under cold running water. Let the eggs rest until they’ve cooled completely to touch, then carefully crack, peel, and slice into quarters. Set aside.
Bring a small pot of water to boil. Once boiling, add the green beans and blanch 1 1/2- 2 minutes. Remove from pot and immediately place in a bowl of cold ice water. Set aside.
Measure the red wine vinegar and olive oil into a small mixing bowl. Add the minced garlic and freshly ground pepper and whisk well to combine.
Assemble the salad in two bowls, arranging the lettuce on the bottom and then the remaining ingredients over top. Divide the dressing between the bowls, pouring to coat ingredients evenly. Serve immediately.
